Raspberry Sauce

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Raspberry Sauce

Scott James Gaspard
A sweet raspberry flavored sauce to use with ice-cream or desserts.
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Print Recipe
Cook Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 2 desserts
Calories 209 kcal

Equipment

  • medium saucepan
  • wire whisk
  • fine-mesh sieve
  • rubber spatula
  • heat-proof bowl

Ingredients
  

  • 3 cups raspberries – fresh or frozen
  • ¼ cup powdered sugar
  • ¼ cup water
  • ⅛ tsp kosher salt
  • 2 tbsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp unsalted butter

Instructions
 

  • Place berries, sugar, water, and salt into a medium saucepan. Stir to combine then bring to a simmer over medium heat. Reduce the heat to medium-low and continue simmering until the berries are broken down, the sugar is dissolved, and the mixture is foamy and pink, about 5 to 7 minutes.
  • Pour through a fine-mesh sieve set over a heat-proof bowl or large measuring cup. Press with a rubber spatula to extract as much of the pulp and juice as possible, making sure to scrape what collects on the underside of the strainer. Discard the seeds and solids, then return the raspberry sauce to the saucepan. 
  • Add lemon juice into a small bowl. Add 1 teaspoon cornstarch and whisk to dissolve.
  • Add the cornstarch mixture, and butter to the sauce. Cook over medium-low heat until the butter melts and the sauce is glossy, 2 to 3 minutes. Let cool before serving.

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Nutrition

Calories: 209kcal | Carbohydrates: 38g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 150mg | Potassium: 289mg | Fiber: 12g | Sugar: 23g | Vitamin A: 235IU | Vitamin C: 53mg | Calcium: 49mg | Iron: 1mg

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