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 SaucePrint Recipe
- 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.