Raspberry Sauce
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Posted: 06/01/25
Updated: 06/03/25
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This homemade Raspberry Sauce recipe is a sweet and tangy topping made with fresh raspberries, perfect for drizzling over cheesecake, pancakes, ice cream and more.
I don’t know about you, but I believe a simple berry sauce can go a long way and this raspberry sauce really does the trick. It is so versatile and a great addition to just about any dessert, especially a Lemon Cheesecake. But you can also add it to savory dishes like baked brie. The combination of sweet and tangy takes this sauce a step above any others and it is quickly becoming a Sunday brunch staple in our house. We love adding it to pancakes and waffles!
Why You’ll Love This Recipe
- Raspberry sauce keeps for up to a week in the fridge, so you can make it ahead to save time the day you will be serving it.
- This delicious sauce only requires 5 ingredients which you probably already have on hand.
- There’s no peeling, trimming or chopping required, just toss them right into the saucepan.
Ingredients for Raspberry Sauce
- Raspberries – Fresh raspberries make this sauce so tasty but you can also use frozen raspberries if that’s what is available to you. If you are using frozen raspberries, do not thaw them first or there will be too much extra liquid.
- Sugar – Granulated sugar will dissolve really well when heating this sauce. This sweetness will balance the tart flavor from the raspberries.
- Water – Use water to give the sauce a good texture, plus it is mixed with cornstarch to thicken.
- Lemon juice – Fresh or bottled lemon juice will do the trick to add brightness to this sauce.
- Cornstarch – Mixed with water and then stirred into the raspberries to give the sauce a nice thick consistency.
How To Make Raspberry Sauce
- In a small saucepan, combine raspberries, sugar, ½ cup water and lemon juice.
- While raspberries are coming to a boil, combine cornstarch and remaining water in a small mixing bowl. Whisk until smooth.
- Slowly whisk cornstarch mixture into raspberries. Cook 3-5 minutes or until thick.
- Remove from stovetop and allow to cool completely.
Storage
Fridge: Store raspberry sauce in an airtight container in the fridge for up to one week.
Freezer: Freeze completely cooled sauce flat in a freezer bag to save space. Thaw overnight in the fridge.
Pro Tips
- If you want to thicken your sauce, cook it a little longer or increase the amount of cornstarch. Just be sure to dissolve the cornstarch in water, first.
- Using fresh raspberries from your garden? If you have lots of extras, freeze them in a single layer on a baking sheet before storing them in a freezer bag to make it easy to scoop next time you want to make this delicious sauce.
- If you are really opposed to chunks and seeds, you can strain the sauce through a fine mesh sieve.
- I don’t recommend using this sauce in a layered cake, it isn’t thick enough, but you could mix it into buttercream for a delicious fresh raspberry frosting.
Your family and friends are going to go crazy for this versatile sweet and tart dessert topping. You will have so much fun trying it out on different dishes.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Raspberry Sauce Recipe
This easy Raspberry Sauce is sweet, tangy, and perfect for topping cheesecake, pancakes, ice cream and more—made with fresh raspberries.
Ingredients
- 2 cups fresh raspberries
- ½ cup granulated sugar
- ½ cup + 2 Tablespoons water divided
- 1 teaspoon lemon juice
- 2 Tablespoons cornstarch
Instructions
- In a small saucepan, combine raspberries, sugar, ½ cup water and lemon juice. Heat over low-medium heat to a low boil.
- While raspberries are coming to a boil combine cornstarch and remaining 2 Tablespoons of water in a small bowl and whisk until smooth.
- Slowly whisk cornstarch mixture into raspberries. Cook for 3-5 minutes or until thick.
- Remove the saucepan from stovetop and allow the sauce to cool completely.
- Store in an airtight container in the refrigerator.
Tips
Fridge: Store raspberry sauce in an airtight container in the fridge for up to one week.
Freezer: Freeze completely cooled sauce flat in a freezer bag to save space. Thaw overnight in the fridge.
Nutrition Information
Calories: 95kcal (5%), Carbohydrates: 24g (8%), Protein: 0.5g (1%), Fat: 0.3g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.02g, Sodium: 2mg, Potassium: 62mg (2%), Fiber: 3g (13%), Sugar: 18g (20%), Vitamin A: 13IU, Vitamin C: 11mg (13%), Calcium: 11mg (1%), Iron: 0.3mg (2%)
How To Serve Raspberry Sauce
Serve this deliciously sweet and tart sauce on top of ice cream for a classic dessert. Go a step further and break out the stand mixer and mix into your ice cream with some chocolate chips. Raspberry sauce is also a delicious topping on cheesecake, Swedish creme and panna cotta.
You can really take things up a notch and serve raspberry sauce at brunch, too This sauce goes so well drizzled on all of your favorites like pancakes, waffles and even stirred into oatmeal!
More Great Raspberry Recipes
- Chocolate and raspberry is always a great idea and this No Bake Raspberry Chocolate Cheesecake is a great way to impress guests! It is quick, easy and if you add our raspberry sauce, everyone will think they’re in a fancy restaurant.
- A salty crust topped with raspberry and lemon sherbet will have everyone asking for seconds of Grandma’s Lemon Raspberry Sherbet Dessert.
- Boxed brownie mix saves the day so you can make super simple Raspberry White Chocolate Brownies. White chocolate chips, fresh raspberries and raspberry jam really amp up the flavor of the fudgy brownies.
- If you have never had a pie with a pretzel crust, you’ve got to try Raspberry Pretzel Pie! It’s a sweet and salty game changer. This refreshing dessert has a cream cheese filling and a raspberry Jell-O topping.
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