Fresh Raspberry Sauce


  • 1 ½ pounds fresh raspberries
  • ¼ cup white sugar
  • 1 tablespoon water, or as needed(Optional)
  • 2 teaspoons lemon juice, or more to taste
  • Directions

  • Step 1

    Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.


  • Cook's Note:

    Depending what you’re going to serve the sauce with, you may want to add some water before cooking the berries. If you want something a little thicker, to serve over ice cream for example, then don’t add any water. On the other hand, if you want and lighter texture like I did, toss in a few tablespoons of water before heading to the stove. Be careful; we’re not boiling and reducing the sauce, so we can’t cook out excess liquid.

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