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Epicurious

Raspberry Sauce

Although fresh raspberries are terrific in this sauce, frozen raspberries also work very well—especially good news when the berries aren’t in season. I can’t think of a lemony dessert that this sauce doesn’t complement.

Recipe information

  • Yield

    makes about 1 cup (250 ml)

Ingredients

2 1/2 cups (12 ounces/340 g) fresh raspberries, or 12 ounces (340 g) frozen raspberries, thawed
1 1/2 tablespoons sugar, or more to taste
1/4 cup (60 ml) water
1/2 teaspoon freshly squeezed lemon juice
1 teaspoon kirsch (optional)

Preparation

  1. Step 1

    Purée the berries and remove the seeds by passing them through a food mill fitted with a fine disk into a medium bowl. Or, process the berries in a food processor fitted with the metal blade, then, using a rubber spatula, press the purée through a fine-mesh strainer set over a medium bowl.

    Step 2

    Whisk in the sugar, water, lemon juice, and kirsch or framboise until the sugar dissolves. Taste for sweetness and add more sugar, if desired.

  2. Storage

    Step 3

    This sauce can be stored in the refrigerator for up to 3 days.

Cover of David Lebovitz's Ready for Dessert featuring plates of cookies and a glass of milk.
Reprinted with permission from Ready for Dessert: My Best Recipes, copyright 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved. Buy the full book at Amazon or Bookshop.
TagsSauceRaspberryBerryFruitDairy FreeGluten FreeNut FreeVegetarianVegan5 Ingredients or FewerMeal PrepNo-CookFood ProcessorCookbooks
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