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My Favorite Raspberry Sauce

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This delightful sweet-tart raspberry sauce is an amazing addition to any sweet occasion.  Added to buttercreams or used on its own, this simple raspberry sauce delights the senses whenever it graces your table.


Units Scale
  • 340 g (~two pints) of raspberries, fresh or frozen
  • 350 g sugar
  • 1/8 tsp kosher salt
  • 2 tsp fresh lemon juice
  • 1 tbsp corn starch
  • 2 tbsp cold water


  1. Add raspberries, sugar, kosher salt, and lemon juice to a small saucepan.  Stir to combine.
  2. Bring the mixture to a boil over medium-high heat, stirring frequently.
  3. Reduce the mixture to a steady simmer and allow it to reduce for 15-20 minutes.  Stir frequently and check the heat to ensure that the mixture doesn’t boil over.
  4. Combine the corn starch and cold water in a small bowl.  Add to the saucepan.  Bring the mixture to a boil for one minute, then return to a simmer for 5-7 minutes, or until the white bubbles that are on top of the mixture disappear.
  5. Place a fine mesh strainer over a medium bowl.  Pour the mixture over the fine mesh strainer and use a spoon to separate the sauce from the raspberry seeds.
  6. Allow to cool and enjoy!  The sauce will thicken quite a bit upon standing or refrigerating.


  • This raspberry sauce can be stored in the refrigerator for up to a week.
  • Author: Shani