A Sweet, Tart Topping for Ice Cream and More

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Raspberry Sauce

Deliciously smooth raspberry sauce to give your desserts a spring flair.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8
Calories 53 kcal
Author Ella Winsor


  • 1 pint fresh raspberries
  • ¼ cup white sugar
  • 2 tablespoons orange juice
  • 2 tablespoons cornstarch
  • 1 cup cold water


  1. In a saucepan, combine the raspberries, sugar, and orange juice. In a small bow, whisk the cornstarch into the cold water until it becomes a single smooth mix. Add that mix into the saucepan and bring the whole thing to a boil.

  2. Let the pan simmer for about 5 minutes, stirring constantly, until it's as thick as you like it. Remember, the sauce will get a bit thicker as it cools, so take that into account.

  3. Pour the sauce into a blender or immersion blender and puree. Finish it off by straining it through a fine sieve. You can serve the sauce warm or cold, and it'll keep in the fridge for up to two weeks.


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