Made this to go with the Honey-Lavender Ricotta ice cream. As the title states, this sauce was actually easy and very tasty with the ice cream and fresh raspberries over waffles. YUM!
Easy Raspberry Sauce
Fresh in-season raspberries are essential to this ruby-hued sauce. It will keep five days tightly covered in the refrigerator. Pour leftover sauce on French toast.
Yield: 1 1/2 cups (serving size: 2 tablespoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 43
- Calories from fat: 6%
- Fat: 0.3g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.2g
- Protein: 0.5g
- Carbohydrate: 10.5g
- Fiber: 2.7g
- Cholesterol: 0.0mg
- Iron: 0.3mg
- Sodium: 0.0mg
- Calcium: 10mg
Ingredients
- 4 cups fresh raspberries
- 1/4 cup water
- 1/3 cup sugar
- 1/2 teaspoon fresh lemon juice
Preparation
- 1. Combine the first 3 ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer for 10 minutes or until slightly thickened, crushing raspberries with the back of a spoon. Press mixture through a sieve over a bowl. Discard solids. Spoon raspberry sauce into a small bowl; stir in juice. Cover and chill.
Easy Raspberry Sauce Recipe at a Glance
- COURSE: Desserts, Sauces/Condiments
- CONVENIENCE: Entertaining, Gifts, Make-Ahead, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- OCCASION: Spring, Summer
- PUBLICATION: Cooking Light
More Recipes for Desserts
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Mindi's Doughnuts and Easy Raspberry Sauce
Southern Living
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