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Fresh Raspberry Sauce

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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55 m servings 44 cals
Original recipe yields 12 servings (3 cups)

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  • Prep

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  1. 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.


  • 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.

Nutrition Facts

Per Serving: 44 calories; 0.3 g fat; 10.8 g carbohydrates; 0.5 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition

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Read all reviews 20
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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 ...

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...

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...

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 ...

Used this as a drizzle for mini key lime pies and it was delicious!!!! Used lime juice instead of lemon. I did use a little more sugar than called for too. I cut the recipe in half so we didn't ...

Easy recipe - I did not use any water and pureed the sauce after it cooled. Used the same recipe for frozen blueberries and everyone loved it! We served our guests a choice of raspberry or blue...

I used frozen unsweetened raspberries and added fresh raspberries then I just warmed it up to break down the fresh raspberries slightly. Nice flavor, not too sweet.

I made this with frozen berries from our garden. Substituted cranberry juice for the water & lemon juice & it turned out delicious. Perfect on GF Cornmeal Cake.

Wonderful sauce. Very fresh tasting with lots of flavour!