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Easy Raspberry Sauce

Easy Raspberry Sauce

Name: Easy Raspberry Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8
Cuisine: American
Ingredients: Cornstarch 2 tsp; Water 1 tbsp; Raspberries 3 cups; Granulated sugar ¼ cup; Lemon juice 1 tsp; Vanilla extract ½ tsp

from fresh or frozen raspberries

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10m
Serves 8
Easy
(1)

Ingredients

	2 tsp Cornstarch
	1 tbsp Water
	3 cups Raspberries about 12 oz, 375 g, fresh or frozen
	¼ cup Granulated sugar 50 g
	1 tsp Lemon juice fresh
	½ tsp Vanilla extract

Nutritional information

Calories

0.3g

Fat

12.4g

Carbohydrate

0.6g

Protein

0mg

Cholesterol

1mg

Sodium

Cuisine:

American Recipes

Ingredients

2 tsp Cornstarch
1 tbsp Water
3 cups Raspberries
about 12 oz, 375 g, fresh or frozen
¼ cup Granulated sugar
50 g
1 tsp Lemon juice
fresh
½ tsp Vanilla extract

Easy Raspberry Sauce

There is so much to love about this Easy Raspberry Sauce. It is rich and delicious, with an intense raspberry flavor, minus all the seeds. Best of all, it is easy to make and perfect for topping ice cream, brownies, cheesecakes, pancakes or crêpes. You could even use it to whip up a cocktail or this iced raspberry matcha latte. Just give it a try!

To make this sauce, start with the slurry. Whisk together the cornstarch and water in a small bowl. In a saucepan, combine the cornstarch slurry, raspberries, sugar, and lemon juice. Boil over medium heat, stirring occasionally to prevent sticking, for 3 minutes. Remove the sauce from heat and stir in the vanilla extract. Press the sauce through a fine mesh strainer to remove the seeds. Let cool to room temperature, then cover and refrigerate until ready to use. Serve over whatever dessert you’d like. Enjoy!

To make the Easy Raspberry Sauce, you will need the following ingredients:

Steps to make Easy Raspberry Sauce

1	Make slurry	1
In a small bowl, whisk together 2 teaspoons cornstarch and 1 tablespoon water until all the cornstarch has dissolved.
2	Combine ingredients	1
In a small saucepan over medium heat, combine the cornstarch mixture, 3 cups raspberries, ¼ cup granulated sugar, and 1 teaspoon fresh lemon juice.
3	Cook	5
Bring to a boil, stirring with a silicone spatula and lightly mashing the raspberries. Boil for 3 minutes, stirring occasionally. Remove the saucepan from heat and stir in ½ teaspoon vanilla extract.
4	Strain	3
Use a wooden spoon to press the warm raspberry sauce through a fine mesh strainer to remove the seeds.
5	Leave to cool
Pour the strained sauce into a jar. Cool completely at room temperature. The sauce will thicken slightly as it cools, but it will still be liquid and perfect for drizzling.
6	Serve
Serve over whatever dessert you’d like. To store, cover and transfer to a fridge. The raspberry sauce will keep refrigerated for up to 1 week.

This Easy Raspberry Sauce will add a unique flavor punch to your favorite desserts, like cheesecakes, brownies, cupcakes, or pancakes and crepes. Give this recipe a go, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.