Randy Mayor
2 cups (serving size: 1/4 cup)

The vibrant color and fruity flavor of this easy no-cook sauce are the essence of summer. Try it over ice cream, pound cake, or angel food cake. The optional framboise adds sublime flavor; you can also use a raspberry-flavored liqueur, such as Chambord.

How to Make It

Combine 2 cups raspberries and sugar in a food processor; process until pureed. Press mixture through a fine sieve over a medium bowl; discard solids. Stir in remaining 2 cups raspberries, framboise, if desired, and lemon juice. Cover and chill.

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Ratings & Reviews

jmeleeS's Review

October 29, 2012
WOW! This recipe is beyond simple and has to be the best tasting raspberry sauce I have ever had, let alone made! The low sugar amount, plus Chambord and lemon really bring out a great tang to the raspberries, and its so nice and bright! 2 pints of fresh raspberries will do the trick and you should get a full 2 cups of sauce. I didn't strain or stir in full berries (personal preferrence) and used a hand-held blender for ease. Served this recipe for a party with fruit kebabs and cinnamon / sugar twists; everyone loved this sauce! I saw several people scraping their plates to get every drop. Certainly looking forward to trying the rest over cake or ice cream, and I'm sure it would be a fabulous addition to any dessert - it really looks like / tastes like you spent a lot of time. Total time to make this recipe = 5 minutes! 100% a keeper recipe - enjoy (immediately!)

peretimi's Review

June 05, 2009
This raspberry sauce is amazing! I used super fresh raspberries and served it over angel food cake with Rediwhip. Tremendous! The small amount of lemon juice really shines through and adds to the sauce. I used Chambord for the raspberry liquor.