Dressings & Sauces

Raspberry Sauce

This is the easiest Raspberry Sauce, with simple ingredients that whip together in a flash.  I’ve adapted this for two 6 oz. containers of raspberries since that’s what I use which will yield about 1 cup of sauce. If you are serving a really large group you can easily double the recipe. I have not tried alternative sweeteners, but I would guess a powdered or liquid sweetener would substitute nicely.

You can see the original recipe, by Nigella Lawson on Food Network here. I’ve increased the sugar & lemon juice to raspberry ratio. The result is sweeter version with a bit more tang, which I think balances perfectly with the flavor of fresh raspberries.

Raspberry Sauce

Print Recipe
Serves: < 1 Cup*


  • 12 oz Raspberries
  • 1/4 cup Powdered Sugar
  • 1 tbsp Lemon Juice (Fresh Squeezed, use 2 tbsp if you love lemon)
  • *This will yield just shy of 1 full cup once the seeds are strained out



Blend all ingredients together in a blender or food processor until a smooth liquid forms.


Strain raspberry seeds out of the sauce (this step is necessary). In several small batches run the sauce through a fine mesh strainer, stirring with a spoon to push the sauce through and periodically removing the seeds that accumulate at the bottom of the strainer.


Store the sauce in a glass jar or bowl until ready to use. Sauce can sit at room temperature for several hours but should be refrigerated if keeping overnight.


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