I love raspberries. Give them to me in basically any form and it’s heaven. On a tart? Yes. In a parfait? You betcha. Reduced to sauce? Ermahgod. 

This recipe is what I’d classify as quick and painless, relatively. You do have to sieve the cooked mixture through a fine mesh strainer but other than that, it’s all cooked in one pot and made up of only three ingredients. You can use it to add some flavor to your piped whipped cream, squeezed into the swirls of cream patisserie between a sliced choux bun, layered between cakes, drizzled straight into your mouth… the list goes on. 

So, let’s get on with it. 

Equipment:

• Medium pot

• Spatula

• Immersion blender

• Tall container, for blitzing

• Fine-mesh strainer

• Measuring cups or digital scale

Yields: Approx. one cup of sauce

Ingredients:

• 2.5 cups (250g) frozen raspberries

• ¼ cup (25g) granulated sugar

• ½ lemon, juiced

Directions:

Place frozen raspberries in a pot over low heat. Stir until softened and juices begin to release.

Pour in your sugar and lemon juice, stir to combine. Continue stirring until sugar has dissolved.

Remove from heat and pour into a tall container (that your immersion blender can fit all the way to the bottom). Using your immersion blender, pulse until mixture is mostly pulpy with no chunks.

Pour mixture into container through fine-mesh strainer, scraping the bottom of the container to grab any excess sauce. 

Store airtight in the fridge for 1-2 weeks, in the freezer for up to 6 months.

Enjoy!

Love this simple recipe? Tag @accentgolden in your posts, I want to see what you’re making!

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