Raspberry Sauce
This homemade Raspberry Syrup recipe is versatile, delicious, and a natural sweetener for dishes such as pancakes, parfaits, and oatmeal. This syrup is easy and quick to prepare with fresh raspberries and a few simple ingredients.
Servings: 4 servings
Calories: 65kcal
Ingredients
- 1 cup raspberries
- 1/4 cup water
- 1/4 cup sugar
- 1 teaspoon lemon juice (fresh squeezed)
- 1/4 teaspoon vanilla extract
- 1 tablespoons cornstarch (mixed with 1 tablespoon water) (optional, see notes)
Instructions
- Combine the raspberries, water, sugar, lemon juice and vanilla extract in a medium pot. If you already know that you want a thicker sauce, add the cornstarch now, as well.1 cup raspberries, 1/4 cup water, 1/4 cup sugar, 1 teaspoon lemon juice, 1/4 teaspoon vanilla extract, 1 tablespoons cornstarch (mixed with 1 tablespoon water)
- Bring to a boil, then reduce the heat to low and simmer an additional 5 minutes or so, breaking up the raspberries with a spoon as they soften, until the sauce thickens.
- If you prefer a chunky sauce with the raspberry pulp and seeds still in it, your sauce is finished at this point.
- If you prefer a seedless raspberry sauce, push it though a fine mesh strainer with a spatula or the back of a spoon.
- Let cool to thicken some and serve as desired.
Notes
This recipe yields approximately 1/2 cup of raspberry sauce. Each serving is approximately 2 tablespoons.
Tips and Techniques
- If you want a thicker raspberry sauce whisk together 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry and add it to the pot with the other ingredients. This is not recommended if you plan to use this sauce in beverages and mixed drinks.
Nutrition
Serving: 1serving | Calories: 65kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 47mg | Fiber: 2g | Sugar: 14g | Vitamin A: 10IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 1mg