Raspberry sauce

Preparation info

  • Difficulty


  • Makes about

    150 ml

Appears in

This is perfect for making sundaes and it’s also lovely drizzled over a dollop of Greek yoghurt or a bowl of apricot ice cream. Spoon some into a glass before pouring in your milkshakes or smoothies, or serve it with cream over crumpets, pancakes and waffles. Or you could use about 100 g ( oz) of sugar and only 3 tablespoons of water and add the berries to the pan at the start to make a fruit syrup. Pour a little into a glass and top it up with fizzy or still water. You can use any berries — blueberries, cherries, cranberries...

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  • 40 g( oz) caster (superfine) sugar
  • juice of half a lemon
  • 250 g(9 oz) fresh or frozen raspberries


Put the sugar and lemon juice in a saucepan with 125 ml(4 fl oz/½ cup) water. Bring to the boil, then reduce the heat and simmer for 5–10 minutes until slightly thickened. Put the raspberries in a processor or blender, pour the hot syrup over the top and purée until smooth. Strain the sauce through a fine sieve.