This Homemade Raspberry Sauce Recipe is a basic, easy to make sauce or syrup made with raspberries without flour or cornstarch.
If you like raspberry sauce WITHOUT the seeds, this is a good recipe for you.
You can use fresh OR frozen raspberries for this recipe.
If you prefer to make thicker sauce using a thickener such as flour or cornstarch,
GO to Red or Black Raspberry Sauce Recipe
3 cups fresh or * frozen raspberries
3/4 cups confectioners (icing) sugar
2 tbsp. water
pinch of salt
1 - 2 tsp. lemon juice (I use bottled)
Pulse the raspberries in a food processor or blender until just broken up.
Sift the confectioners (icing), sugar over the berries and add the water and the salt.
Pulse once or twice more.
Add lemon juice to taste.
Pour the above mixture through a coarse strainer and set over a bowl.
Press hard on the solid to extract as much juice as possible.
Use immediately, or let sauce cool to room temperature, transfer to a glass jar, and refrigerate, tightly covered, until ready to serve. (keeps for up to 1 month)
Shake well before serving chilled.
Yield: about 2 cups of sauce/syrup.
*Note - the Raspberry Sauce may thicken a bit from standing. If this occurs, add water as needed to thin to the desired consistency before serving.