Raspberry Sauce for Ice Cream and Pie

Raspberry Sauce over pancakes

Today’s Best Recipe is easy homemade raspberry sauce. Drizzle it over ice cream, pie, pancakes, garnish dessert plates, and more.

It’s incredibly easy.

Keep it in the fridge in an airtight container to have on hand when you want a delicious dessert sauce.

raspberry sauce on pancakes

Ingredient Checklist

2 cups frozen raspberries

1/2 cup sugar

1 1/2 cups water

Raspberry Sauce For Ice Cream, Pie and More!

How to Make Homemade Raspberry Sauce:

In a medium saucepan over medium heat, combine water and raspberries. 

Bring to a boil and reduce heat to medium-low. 

Simmer raspberries for 10-minutes.

Use a large spoon to mash the raspberries against the side of the saucepan as they boil.

Remove the seeds by straining the sauce through a fine-mesh sieve and placing the mixture back into the saucepan.

Discard seeds from the sieve.

Add sugar to the strained raspberries and bring the mixture to a boil over medium-high heat.

Reduce heat to medium-low and simmer for 15 minutes, or until sauce thickens.

Cover and cool the sauce.

Serve or move to airtight container and store in the refrigerator for 2 weeks.

We love this sauce with Key Lime Pie.

How to Make Raspberry Sauce

Raspberry Sauce over pancakes

Raspberry Sauce for Ice Cream and Pie

Yield: About 1 pint
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Today's Best Recipe is easy homemade raspberry sauce. Drizzle it over ice cream, pie, pancakes, garnish dessert plates, and more.

Ingredients

  • 2 cups frozen raspberries
  • 1/2 cup sugar
  • 1 1/2 cups water

Instructions

  1. In a medium saucepan over medium heat, combine water and raspberries. 
  2. Bring to a boil and reduce heat to medium-low. 
  3. Simmer raspberries for 10-minutes.
  4. Use a large spoon to mash the raspberries against the side of the saucepan as they boil.
  5. Remove the seeds by straining the sauce through a fine-mesh sieve and placing the mixture back into the saucepan.
  6. Discard seeds from the sieve.
  7. Add sugar to the strained raspberries and bring the mixture to a boil over medium-high heat.
  8. Reduce heat to medium-low and simmer for 15 minutes, or until sauce thickens.
  9. Cover and cool the sauce.
  10. Serve or move to an airtight container and store in the refrigerator for 2 weeks.
Nutrition Information:
Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 18Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 0g

Nutritional Informatoin is not complete

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