Easy Homemade Raspberry Sauce [Recipe]

So while I’m on the subject of raspberries, here’s another goodie!  This recipe is very similar to my Rhubarb Sauce, and can be used in the same ways.  I also recommend this recipe to spoon over a piece of cake… Or better yet, cheesecake!  (Cheesecake, in pretty much every way, is always a good idea.)  

For this post, however, we’ll stick with ice cream.  

Here’s how you make it!

Naomi’s Raspberry Sauce
Makes about 2 cups

2 c. fresh or frozen raspberries
1/4 c. water
1 Tbsp. lemon juice
1/2 c. sugar
2 Tbsp. cornstarch, mixed with water to form a smooth paste
First, put the raspberries (washed if you’re using fresh ones) in a small saucepan.  Add the water, lemon juice, and sugar; cook over medium heat, stirring every so often.

In the meantime, combine the cornstarch with a bit of water (adding a little more water as needed), until the mixture forms a smooth paste.  

When the raspberry mixture comes to a boil, slowly pour in the cornstarch, stirring all the while.  

Return to heat and cook until thickened.

Pour the mixture into a glass bowl (not too quickly, otherwise the glass will crack), and cover with a piece of plastic wrap, set directly on top of the fruit.  Refrigerate until cold.

Serve as an ice cream topping, atop a piece of your favorite cake, or just on its own with a dollop of whipped cream.  Delicious!


How would you serve this sauce?  I’d love to hear your thoughts!

Back next week!


P.S.  Check out a couple of my other recent raspberry adventures…


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