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Hi Bold Bakers!
WHAT YOU GET: Fresh, fruity, and tart Raspberry Sauce – perfect for freshening up rich desserts but also tastes delicious on its own. My Homemade Raspberry Sauce recipe is definitely one of the most vibrant toppings you can put on your favorite ice cream. Best of all, this recipe is so simple to make, using just 3 ingredients in 5 minutes!
Now that it’s summertime, all that’s really on my mind is cooling off. My favorite way to beat the heat in sunny Southern California is to indulge in homemade frozen treats. While all of my Homemade Ice Cream recipes are showstoppers, one of my favorite ways to take them above and beyond is by topping them off with my Homemade Raspberry Sauce.
This Homemade Raspberry Sauce is the perfect opportunity to use fresh berries while they’re in season. I make this recipe every few days, and I have it with yogurt in the morning. It’s truly a delicious treat!
Should I Use Frozen Or Fresh Raspberries?
I’m a big fan of using frozen raspberries because they’re picked in season, flash-frozen, and usually really good quality. However, you can definitely use fresh raspberries if you have them on hand.
Speaking of frozen fruit, I have a whole section on the Bigger Bolder Baking site dedicated to all things frozen desserts! Check this page out for the best ways to use frozen and fresh fruit to beat the summer heat.
How to Store Homemade Raspberry Sauce
Make sure to keep your Homemade Raspberry Sauce in the refrigerator. I keep mine covered in a jar for about 4 to 7 days, but I’m lucky if it lasts that long. For this reason, I don’t recommend reheating and returning your sauce to the refrigerator. If you want to keep your sauce for longer, feel free to pop it in the freezer!
Tools You Need To Make Homemade Raspberry Sauce:
- Measuring cups and spoons
- Medium saucepan
- Strainer
- Airtight container
Can I Use Other Fruit For This Recipe?
After you learn the method of making this sauce, I encourage you to experiment with making your own variations with whatever fruit is in season for you. There’s no special trick – all you have to do is simmer all of the ingredients together for 5 minutes.
This sauce is particularly delicious with berries, so you can switch the raspberries out for strawberries, blueberries, blackberries, or a combination of all of these – you name it!
However, depending on the type of fruit, this may change the consistency of the sauce. If you’re making your sauce with another fruit and find that there is more liquid in the mixture, add a dash of cornstarch and stir. Once you’ve reached a thick but smooth consistency, your sauce should be done.
Gemma’s Pro Chef Tips For Making The Best Homemade Raspberry Sauce:
- If you’d like to use more natural sugar in this recipe, that will work just fine. You can reference my Substitute Sugar Chart for more information.
- Use any bag of frozen berries for this recipe! You can usually find them in all grocery stores in the freezer section.
- For a nice and smooth sauce, make sure to thoroughly sieve your raspberry mixture through a strainer. Keep on pushing the pulp through the sieve even if it seems like there isn’t any more liquid to strain.
Get More Sauce Recipes Here!
- Homemade Butterscotch Sauce
- Homemade Chocolate Syrup
- Homemade Marshmallow Sauce
- Gemma’s Signature Salted Caramel Sauce
- Vegan Caramel Sauce
- Spiced Rum Caramel Sauce
- Homemade Applesauce
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Watch The Recipe Video!
Homemade Raspberry Sauce Recipe
Ingredients
- 4 cups (20oz/568g) raspberries, fresh or frozen
- 1/3 cup (11/2oz/43g) sugar
- 1/4 cup (2floz/57ml) water
Instructions
- Combine all ingredients in a medium saucepan and simmer for 5 minutes.
- After the berries have broken down and formed a thick sauce remove from the heat and run through a strainer to remove any seeds.
- Transfer strained raspberry sauce into the airtight container of your choice. Keep refrigerated for 4 days. It can also be frozen.
Can the fruit be changed out for others, and still get the same end result? Like strawberries, blueberries, blackberries, peaches, etc.
Gemma, I just wanted to say Thank You So Very Much for sharing your heart through your receipes. You make me look good and popular at ANY table . Peace and Blessings to you and yours.
Would it work out if I used lemon juice, in place of the water and adjusted the sugar to accommodate?
Wow! Thank you, Gemma, for sharing your talents. I used strawberries, as I couldn’t find raspberries, not that it made much difference, I’m sure. That recipe turned out unbelievably delicious! I did yield to the temptation to use a smidge of cornstarch to thicken it up. Maybe that’s because of the swap of strawberries? Thank you again!
love it
I’m not a big fan of the micro wave. Can the jam be cooked using something else
Would love to learn how to bake cakes cos i jst signed in
Love all your recipes and even though it’s winter here I’m off to buy some cream to make your ice cream