Homemade Raspberry Sauce

Bright and tangy, this homemade raspberry sauce is easy to make with frozen raspberries, and pairs perfectly with so many desserts.

Frozen fruits always have a place in my freezer, especially raspberries. They’re great for making thick smoothies without having to add a lot of dairy or sugar. Plus they are perfect for sorbets, granitas, dessert sauces, and of course jams.

I don’t love the seeds though, the texture gets in the way of the raspberry flavor for me. But a raspberry coulis (pronounced koo-lee), which is a sauce made from pureed and strained fruit, gives me all of the flavor without the pesky seeds.

How To Make An Easy Raspberry Coulis

This simple raspberry sauce is made with a bag of frozen raspberries, a scant amount of sugar, salt, and water. Everything boils on the stove for about 15 minutes, and then is strained using a fine mesh sieve, leaving the seeds and skin behind. You’re left with a silky smooth raspberry sauce that can be used in so many different sweet and savory ways.

Uses For Homemade Raspberry Sauce

The raspberry sauce is the perfect companion to my Easiest Flourless Chocolate Cake, but don’t stop there. I also like to double or triple the recipe, freeze the sauce, and then whirl it in the food processor to make a quick and easy raspberry sorbet.

To make a granita from the sauce, pour it into a rectangular pan and place the pan in the freezer, uncovered. Once the sauce begins to freeze, but isn’t completely frozen solid yet, scrape the sauce using the tines of a fork every 30 minutes to turn it into a slushy granita. 

The slush can also become the base for mocktails and cocktails by adding other juices and liquors to it. Some of my favorites are raspberry lemonade, raspberry-orange, and raspberry with lime.

The raspberry sauce can also be drizzled over ice cream, folded into fluffy whipped cream and placed in the freezer for soft serve ice cream, placed into ice pop molds and frozen. For something savory, try it spooned over Roast Pork.

So many possibilities, and I bet you’ll find even more great uses for it. Share in the comments below!

Homemade Raspberry Sauce

• Author: Christine Pittman
• Prep Time: 5 minutes
• Rest Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 1 cup 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

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DESCRIPTION

Bright and tangy, this homemade raspberry sauce is easy to make with frozen raspberries, and pairs perfectly with so many desserts.

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Ingredients

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• 1 (12-oz.) bag frozen raspberries
• ¼ cup granulated sugar
• ¼ tsp. salt
• ¼ cup water

Instructions

1. In a medium saucepan add raspberries, sugar, salt, and water. 
2. Bring to boiling, reduce to a simmer. Cook, stirring occasionally, 15 minutes. Remove pan from heat; let stand 20 minutes.
3. Transfer mixture to fine mesh sieve to strain, pushing the mixture through so that only the sauce remains. Discard seeds.
4. Refrigerate, covered, up to 7 days, or freeze up to three months. Serve warm or cold.