This fresh Raspberry Sauce Recipe is a perfect simple fruit sauce that blends together quickly and is ideal for topping ice cream, cakes, and other decadent dessert treats.
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I love this simple and quick Raspberry Sauce recipe. It’s the perfect addition to our favorite desserts – my husband even adds some to his tea!
- TASTE: This Raspberry Sauce is deliciously sweet and tart. The fresh fruit gives it amazing flavor.
- TEXTURE: It’s thick and syrupy, perfect for drizzling on ice cream and cake.
- TIME: This recipe will only take you 5 minutes.
- EASE: With just 2 ingredients and a few simple instructions, you can easily make this sauce anytime you like.
- Raspberries- Fresh raspberries are best for this sauce as they are ripe and delicate, and easy to combine with the sugar. Look for ones that are bright and have no black spots (mold happens quickly on these berries).
- Sugar- Granulated sugar adds sweetness to this recipe as well as helps the raspberries release their juices to create a sweet syrup.
Add-ins and Substitutions
- Add lemon juice- Fresh lemon juice can keep the raspberry’s color vibrant and bright while also giving the sauce a little extra citrusy tartness.
- Substitute other berries- If you’re out of raspberries, this recipe also works with blueberries, blackberries, and even ripe strawberries.
- Use another sweetener- You can also make this sauce with honey or equal amounts of stevia or monk fruit sweetener.
- Use frozen raspberries- If you have no fresh raspberries, you can use frozen, too. Just allow them to thaw before combining with the sugar.
How to Make Raspberry Sauce
- Clean the raspberries. Rinse the raspberries thoroughly and place them in a large measuring cup or bowl.
- Add the sugar. Add the granulated sugar and mash the raspberries until they have loosened up and released their juices. Serve or store in a tightly lidded container or mason jar.
Pro Tip: I use a potato masher to combine the raspberries and sugar. It does a very thorough job without much effort.
- Clean the fruit well- Dirt and other debris can get into fruit packages, so rinse your raspberries well. Only do this right before you use them to avoid mold forming.
- Mash the raspberries thoroughly- I like to use a potato masher to thoroughly break the berries down so the juices are released to combine with the sugar for a thick sauce.
- Use a measuring cup- Save yourself dishes and make it easy to pour into storage containers or on your dessert by mixing the sauce in a large measuring cup.
- Double your batch- This sauce is easy to freeze and a great way to use fresh raspberries while they’re in season. Double the batch and store the extra for winter.
A raspberry sauce is usually made with simply fresh raspberries and sugar. It doesn’t even require any cooking, just a muddling of the two together. However, you can also add lemon juice, liqueur, cornstarch, butter, vanilla extract, and other ingredients for additional flavors and textures.
Homemade raspberry sauce will last for about 5-7 days in the fridge in a lidded container. You can keep it longer by freezing it in a mason jar or freezer bag. Since there is no corn syrup in this recipe, it freezes and thaws quite nicely.
This Raspberry Sauce is the perfect addition to cakes, ice cream, or other desserts. Here are some yummy ways to enjoy it.
- Cakes: Drizzle this on New York Style Cheesecake, Honey Raspberry Cake, Cranberry Orange Bundt Cake, or Lemon Pound Cake (VIDEO).
- Ice Cream: Top a sundae or dish of your favorite ice cream with this tart berry sauce. Try it with our Easy Ube Ice Cream. It’s also delicious on frozen yogurt.
- Chocolate: This Raspberry Sauce pairs so well with Chocolate Lava Cake (Video), Chocolate Cheesecake Bars, Nutella Brownies, and Chocolate Honey Cake (Spartak Cake).
- Breakfast: This is also great on Brioche French Toast, Almond Flour Pancakes (gluten-free), Buttery Belgian Liege Waffles, and Perfect Crepes (VIDEO).
Make This Recipe in Advance
Make ahead: You can make this sauce ahead of time and store it in an airtight container. It will last for up to 5 days in the refrigerator.
Storing: One of the best ways to store this Raspberry Sauce is to place it in a glass mason jar with a lid. This makes it easy to pour onto desserts, or just scoop out a few tablespoons as needed.
Freeze: Place the sauce in a mason jar or freezer ziplock bag and freeze it for up to 6 months. Make sure you label and date it. Then thaw in the fridge when you’re ready to use it.
More Scrumptious Toppings!
Full Recipe Instructions
Raspberry Sauce Recipe
- 4 cups fresh raspberries
- 1 1/2 cups granulated sugar
- Rinse the raspberries thoroughly.
- Using a large measuring cup, measure out 4 cups of raspberries and place them into a large bowl or large spouted measuring cup.
- Add 1 1/2 cups sugar and mash the raspberries using a potato masher until they have loosened up and given off all their juices.
- Pour the raspberry sauce into a mason jar and tightly close the lid. Keep refrigerated for about 5 days or frozen for up to 6 months.