| |

Simple Raspberry Sauce

This post may contain affiliate links. Read our disclosure policy.

It is raspberry season here in my garden.  I decided the other day to use some of my berries to make a simple raspberry sauce.  I used my sauce to serve over waffles, but it would also work well for cheesecake, ice cream, crepes, etc.

Now, I wanted my sauce to have chunks of berries. So I only added half of them while making the sauce, then folded in the other half at the end.  For a less chunky sauce, just add all the berries at the beginning.  If you want a seedless sauce, you can strain the sauce after cooking it to remove the seeds.

Simple Raspberry Sauce | realmomkitchen.com

You may also need to add more sugar to this simple raspberry sauce if your berries are too tart.  Start with the 1/2 cup of sugar. After the sauce is finished, give it a taste.  I like a little tartness.  You can always mix in some more sugar if needed at that point.  Just mix for a minute to make sure the sugar dissolves completely.  You can also leave out the lemon juice if you want to, but I love how it brings out the fresh flavor of the berries.

Simple Raspberry Sauce | realmomkitchen.com

Simple Raspberry Sauce

Real Mom Kitchen

5 from 1 vote
Calories

Ingredients
  

  • ½ cup water
  • ½ cup sugar you can add a little more at the end if the sauce is too tart
  • 1 Tbsp cornstarch
  • 1 tsp lemon juice
  • 2 cups fresh raspberries divided

Instructions
 

  • In a sauce pan, whisk together the water, sugar, cornstarch, and lemon juice.  Whisk until cornstarch is blended in and their are no lumps.
  • Cook over medium heat until the mixture begins to boil.  Add 1 cup of the raspberries and cook for about 1 minute until the mixture thickens.  Remove from the heat and fold in the remaining 1 cup of raspberries.
  • Serve sauce over waffles, pancakes, ice cream, cheesecake, crepes, etc.
Did you love this recipe?Please Leave a Review!

Real Mom Kitchen original recipe.