Raspberry Sauce

Raspberry Sauce Recipe

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I first made this sauce, for a catering event during my externship, as one of three dipping sauces that we used to go along with ricotta fritters.

The slight tartness of this sauce goes really well with sweet desserts (doughnuts or fritters, cheesecake, cake, panna cotta, ice cream, etc) .


★★★★★ 1 vote

Makes 3/4 cup.
15 Min


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6 c
fresh raspberries
1/2 c
plus 1 tbsp. granulated sugar
3 Tbsp
fresh lemon juice
1 1/2 tsp
3 Tbsp

How to Make Raspberry Sauce


  • 1Puree the raspberries in a food processor. Press puree through a fine mesh sieve, discard seeds.
  • 2Pour the puree into a small saucepan. Add the sugar and lemon juice; stir to combine. Over medium-low heat, simmer the mixture for 10 minutes. Meanwhile, dissolve the cornstarch in the Kirsch.
  • 3Add the Kirsch/cornstarch slurry to the mixture; stir well to combine. Continue to simmer, stirring continuously, for 2 minutes or until the sauce thickens. Remove from the heat and set aside until until ready to serve.

    *KIRSCH is a fruit brandy made from cherries.

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