This easy raspberry sauce is made with just three ingredients—frozen raspberries, sugar, and lemon juice—and comes together in minutes on the stovetop. It’s smooth, tangy-sweet, and perfect for drizzling over desserts, breakfast dishes, or storing for later use.
Equipment
- Medium Pot
- Spatula
- Immersion Blender
- Tall container, for blitzing
- Fine Mesh Strainer
- Measuring Cups
Ingredients
- 2.5 cups raspberries
- ¼ cup granulated sugar
- ½ lemon juiced
Instructions
- Place 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 and mixture has thickened to a thin gravy consistency
- 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!
