This easy raspberry sauce recipe is amazing for all your summer treats! It’s perfect for drizzling over ice cream or cheesecake and great for adding to your lattes or milkshakes. It may look super fancy and taste super fancy, but it’s so easy, you’re going to love it!
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Why You NEED to make this Raspberry Sauce Recipe
Besides the obvious reason of it’s delicious, there are plenty of reasons to make this raspberry sauce this summer.
For one thing, it’s super versatile. You can add it to almost anything sweet this summer and make it 10 times better.
For another, it’s actually stupid easy to make.
And most importantly, even though it’s stupid easy to make, it seems super fancy so you’ll look like your some kind of food wizard to all of your friends.
Tips to Perfect this Raspberry Sauce
You can use fresh or frozen raspberries for this recipe. I always use frozen raspberries because fresh ones are a bit pricey where I live and honestly, I’d rather just eat the fresh ones, haha!
Don’t have too high of heat.
Once you strain out your raspberries, make sure you keep the heat on medium-low so that the sauce is just simmering. If it boils for a full 20 minutes, you’re going to end up with more of a jelly, which obviously is not the goal.
Whisking quickly is essential.
The nice thing about adding the cornstarch to cold water before adding it to the saucepan is that it’s a lot easier for the sauce to combine well with the cornstarch and you’ll end up with fewer lumps.
HOWEVER! This doesn’t mean you can just be lazy about your whisking. Get your arm workout for the day and whisk quickly once you add the cornstarch until everything is smooth. We want perfection here!
Add that fresh lemon juice at the end!
Adding the fresh lemon juice after your sauce leaves the heat, balances out the sweet and tanginess of the sauce and gives it another layer of flavor.
Is it 100% necessary? I suppose not. But is it 120% worth it? Absolutely.
Storing Your Raspberry Sauce
Make sure you’re using a heat safe container! This seems obvious, but ya know, it’s still an important disclaimer.
Don’t Store it In A Metal Container
Metal might be heat safe but raspberries are acidic.
Acidic things aren’t great for metal. But more importantly, your sauce may start to absorb a slightly metallic taste if it sits in a metal container. So glass is your best friend.
Use a mason jar or one of the dozens of random glass jars I know you’re hoarding in your kitchen.
You can store this raspberry sauce in the fridge for about a month with no issue.
**Sometimes when it hasn’t been used for a while, the sauce can become a wee bit lumpy and separated. If you leave a bit of space in the container when filling it, you can easily just shake it up and make it perfect once again**
Using this Raspberry Sauce Recipe
There’s endless ways to use this delicious raspberry sauce recipe.
My original purpose for it was to add to my fluffy and sweet raspberry buttercream but it’s so good to put on literally everything.
Drizzle it over cheesecake or ice cream. Blend it into a summery milkshake. Use it as a tasty and pretty cake filling. Add it to your lemonade recipe for a pretty pink drink!
Seriously, the uses are endless.
Another sweet idea for this raspberry sauce is to gift it to friends and family. It makes a super thoughtful housewarming gift and a tasty addition to bring to a barbeque.
But that’s only if you’re feeling generous. I would never judge you for keeping it all to yourself.
Things You May Need to Make this Raspberry Sauce
Strainer Set – Straining your raspberries out isn’t necessary but I prefer this sauce to be smooth and seedless. I have this strainer set that I use constantly in the kitchen anyways so it’s worth having.
Stainless Steel Saucepan – I prefer to use stainless steel pots and pans whenever I make sauces. I find that they heat most consistently so you there’s fewer hot spots and less potential for burning.
Silicone whisk – I love having this whisk because it doesn’t scratch the bottoms of my pots and it’s easier to clean that sticky sauce off of.
Easy Summery Raspberry Sauce Recipe
- Mesh Strainer
- 1 cup sugar
- 1 cups water
- 4 cup raspberries fresh or frozen
- 3 tbsp corn starch
- ⅓ cup cold water
- 1 tbsp lemon juice
- Add the sugar and water into a medium saucepan over high heat and stir until all the sugar is dissolved.
- Add the raspberries and bring to a boil. Once the mixture comes to a boil, use a whisk to break up all of the berries. Let boil for 5 minutes
- Remove the saucepan from the heat and strain out the seeds and remaining solids.
- Return the strained sauce back to the heat and bring back to a boil. Once it reaches a boil, turn the heat down to low or medium low. Allow the sauce to simmer for 20 minutes. (Simmer, not boil, this is important)
- In a separate measuring cup, mix the corn starch with the ⅓ cup of cold water. Slowly add this to your saucepan and continue to boil for an additional 2 minutes, whisking continuously to prevent clumping.
- After 2 minutes remove from the heat, and add the fresh lemon juice. Whisk to combine and then allow to cool to room temperature before serving.
- Store in a glass jar in the fridge for up to a month.
Keep Your Sweet Tooth Satisfied and Follow Us for More Inspiration on Instagram!
This fresh raspberry sauce is just the perfectly sweet and tangy recipe to add to your summer baked goods.
It’s seriously so easy but tastes as if you’re a professional food god. Impress yourself, your friends, and your family this summer by making this sauce and then adding it to anything that needs an extra hint of summer.
But since you’re already here, check out all of our other sweet recipes as well to keep that sweet tooth satisfied!
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