Raspberry Sauce

Preparation info

  • Difficulty


  • Makes about

    1 cup

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

Sweetened fruit purees, the restaurant-plate-decorating darlings of recent years, are among the easiest sauces you can make. They are wildly versatile, complementing everything from lemon sorbet to rich chocolate cake, adding flavor, color, and textural interest to old stand-bys. They also freeze well. Whole berries frozen without sugar (known as IQF—individually quick frozen—in the trade) are a fine year-round substitute for fresh.


  • 3 cups fresh or frozen raspberries (preferably IQF), thawed
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons sugar, or to taste


COMBINE ALL THE ingredients in a blender and puree. Strain through a fine mesh strainer to remove the seeds if they bother you, and add drops of lemon juice or more sugar to your taste. Store covered in the refrigerator for up to 5 days, or in the freezer for up to 3 months.