This quick and easy raspberry sauce recipe dresses up any dessert! It’s the perfect raspberry syrup for cheesecake, ice cream, mousse and more and is made with just three simple ingredients!
Sometimes you need a simple sauce to add color, flavor or decadence. Sometimes, you just want one! This easy raspberry sauce dresses up any dessert – even store bought.
I’ve always loved the delightfully sweet and tart flavor of raspberry – without the seeds. this amazing raspberry syrup is just that! It’s smooth and flavorful and oh so beautiful!
Why purchase a bottle when you can whip up your own in minutes with just a few simple ingredients? There are no preservatives or artificial coloring – you know exactly what goes into it and the result is so much better!
You can make it with fresh or frozen strawberries and even make it in advance!
Raspberry Sauce Ingredients
- Raspberries – Use fresh and ripe raspberries, and organic if you can. If you are in a pinch or out of season, you can also use frozen raspberries
- Sugar – The sugar in this recipe helps to cut through the tartness of the raspberries and creates a delightful sauce consistency.
How To Make Raspberry Sauce
Combine raspberries, sugar, and water in a saucepan over medium heat.
Cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3-7 minutes.
Strain – Remove from heat and press sauce through a fine-mesh strainer to remove seeds.
Cool to room temperature.
If you are making this sauce out of season, you can use frozen raspberries, there’s no need to defrost them first.
Make Ahead and Store
Store refrigerated in an airtight container for up to a week.
You can freeze raspberry sauce up to 3 months. Thaw overnight in the fridge or at room temperature. Make a big batch using the sliding scale in the recipe card and freeze to dress up desserts on a whim!
Serve Cold or War
As the raspberry sauce cools, it does thicken, so I prefer to use it on top of desserts when cool. If you can’t wait, you can serve this sauce warm over your dessert, it will just be a little thinner.
How Do You Get The Seeds Out Of Raspberry Sauce?
Raspberries contain very small seeds, so it’s best to strain the sauce so that it has a smooth texture. The best way to do this, is to place a fine mesh strainer over a bowl and then use the back of the spoon to press the sauce through. You can then discard the seeds. The raspberry seeds aren’t harmful, so if you don’t mind them in your sauce you can skip this stage.
More Raspberry Syrup Serving Suggestions
- Raspberry Lemonade – just add a teaspoon or two!
- Raspberry Italian Soda – again, just add a tablespoon to add delightful flavor
- Rim a Cocktail Glass
- Raspberry Sauce for Cheesecake – it’s the perfect compliment to add color and flavor (even if it’s store bought!)
- Drizzle on Brownies
- Pour Over Angel Food Cake
- Drizzle Over Pound Cake
If you try this recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!
More Dessert Toppings
- Secret Chocolate Sauce
- Chocolate Butter
- Strawberry Butter
- Fleur De Sel Caramel Sauce
- Strawberry Pinot Reduction
- 1 1/2 pound raspberries
- 1-3 tablespoons water as needed
- 1/4 cup white granulated sugar
- Combine raspberries, sugar, and water in a saucepan over medium heat.
- Cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3-7 minutes.
- Remove from heat and press sauce through a fine-mesh strainer to remove seeds.
- Cool to room temperature.
- Make the raspberry sauce in a heavy bottomed saucepan over a medium heat. The sauce shouldn’t boil, it should just be heated through so that the sugar dissolves.
- If you are making this sauce out of season, you can use frozen raspberries, there’s no need to defrost them first.
Estimated nutrition information is provided as a courtesy and is not guaranteed.