Raspberry Sauce

Preparation info

  • Difficulty


  • Makes

    ¾ cup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


frozen raspberries with no sugar added (one 12 ounce bag) 3 cups 12 ounces 340 grams
lemon juice, freshly squeezed 1 teaspoon (5 ml) . 5 grams
granulated sugar cup 2.3 ounces 67 grams


In a medium strainer suspended over a deep bowl, thaw the raspberries completely. This will take several hours. (To speed thawing, place the strainer in an oven with a pilot light or turn on the oven light.) Press the berries to force out all the juice. There should be about ½ cup/118 ml/4.5 ounces/128 grams of juice.

In a small saucepan over medium-low heat (or in a 2 cup microwavable measure with a spout, lightly coated with nonstick cooking spray), boil the juice until it is reduced to 2 tablespoons/30 ml/1 ounce/30 grams. If using a saucepan, pour the syrup into a glass measure with a spout, lightly coated with nonstick cooking spray, to stop the cooking and to cool.

Puree and strain the raspberries with a food mill fitted with the fine disc, or use a fine-mesh strainer suspended over a bowl to remove all of the seeds. (Raspberry seeds are tiny and can pass through most food mills. Only the finest strainer will remove all of the seeds.) There should be about ½ cup/118 ml/4 ounces/113 grams of puree. Stir in the reduced raspberry syrup and lemon juice. There should be about cup/158 ml/5.1 ounces/145 grams of raspberry puree. (If you have less, add proportionately less sugar. The correct amount of sugar is half the volume of the puree.)

Stir the sugar into the sauce until it dissolves. You will need cup/79 ml/3.3 ounces/95 grams of sauce to make the raspberry mousseline.

The sauce can be stored for 10 days refrigerated or for 1 year frozen. It can be thawed and refrozen at least three times without flavor loss.