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My review
Fresh Raspberry Sauce
64k
Chef John
"This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries."
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Ingredients
55 m servings 44Original recipe yields 12 servings (3 cups)
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- US
- Metric
Directions
{{model.addEditText}} Print- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
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Footnotes
- Cook's Note:
- Depending what you're going to serve the sauce with, you may want to add some water before cooking the berries. If you want something a little thicker, to serve over ice cream for example, then don't add any water. On the other hand, if you want and lighter texture like I did, toss in a few tablespoons of water before heading to the stove. Be careful; we're not boiling and reducing the sauce, so we can't cook out excess liquid.
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Reviews
Read all reviews 4653 Ratings
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Most helpful positive review
7/24/2015
Simple and tasty is all that needs to be said. Chef John rarely disappoints. I have only prepared one recipe of his that I did not care for and I suspect that was more preparers error than the ...
Most helpful critical review
7/9/2018
Very thin and not sweet enough. Took forever to strain also and only yielded 1/2 cup liquid after straining. Had to add cornstarch (mixed first into water) and some additional sugar to get fla...
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7/24/2015
Simple and tasty is all that needs to be said. Chef John rarely disappoints. I have only prepared one recipe of his that I did not care for and I suspect that was more preparers error than the ...
6/28/2017
The sauce was fresh, smooth and addictive! 1. Because the berries vary in sweetness as well as personal preferences vary, I suggest only adding half the sugar in the beginning. After 4-5 minute...
9/7/2016
So simple and so delicious. What a bright taste! Used 2 8oz pkgs of fresh raspberries and cut down the ingredients for that amount. It gave me almost a full cup of sauce. Raspberry sauce i...
7/9/2018
Very thin and not sweet enough. Took forever to strain also and only yielded 1/2 cup liquid after straining. Had to add cornstarch (mixed first into water) and some additional sugar to get fla...
12/27/2016
I always like to make something as posted before tweaking it to my tastes on another occasion. In this case I wouldn't change a thing. It was luscious. I made a lemon mousse layering raspberry ...
4/13/2019
Sauce was simple and delicious. I poured it on top of my pancakes. I didn't strain the seeds I happen to like raspberry seeds. Also I used light brown sugar and only 1/8 cup of white sugar.
2/3/2019
Simple and delightful. Served with "Chef John's Chocolate Decadence". Also put some on frozen vanilla yogurt which was very good. I may add this sauce to a homemade ice cream base to make raspbe...
1/1/2019
I used frozen berries because the freezing process helps break down the berries and allows you to extract more juice. I also used a stainless steel mill to separate the seeds from the syrup aft...
12/6/2018
I made a smaller batch using six oz by weight of raspberries, two tablespoons of sugar, and three tablespoons of water. I didn't have lemon juice. I didn't strain and added it to 2 quarts of cou...