It is raspberry season here in my garden. I decided the other day to use some of my berries to make a simple sauce. I used mine to serve over waffles but it would also works well for cheesecake, ice cream, crepes etc.
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 to remove the seeds.
You may also need to add more sugar to the sauce if your berries are too tart. Start with the 1/2 cup 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, but I love how it brings out the fresh flavor of the berries.
Simple Raspberry Sauce
- 1/2 cup water
- 1/2 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
- 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.