My homemade raspberry sauce, made from raspberries in my garden, feels like a decadent treat. Raspberries don’t travel well and picking them is labour intensive so they are more expensive than other fruits. On top of that their season is short so if you like raspberries you need to be ready when they are.
If you have them growing in your backyard then consider yourself lucky. My raspberry patch yields loads of berries and all I do is cut them down at the end of each season.
When they are ripe I pick them by the handful and eat them on everything. In an attempt to extend summer I freeze some too. I also try to plan one special raspberry dessert and without fail I make at least one recipe of this raspberry sauce.
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Raspberry Sauce vs Raspberry Syrup
I used to call this raspberry syrup but that makes it sound like you would use it on pancakes. You can certainly pour it on waffles, pancakes or crepes but don’t limit yourself.
I most often serve this sweet sauce with dessert.
- Poured over ice cream it’s divine
- Chocolate and raspberry is an amazing combination so I drizzle it over my Raspberry Brownie Ice Cream Cake for a special summer birthday cake. It’s equally delicious on my Quinoa Chocolate Cake, especially for Valentine’s Day.
Organize for Success – Storage Jars and Labeling
I pour my raspberry sauce directly into a jam jar and use my label maker to label it. To make a perfect hostess gift pop a jar of raspberry sauce into a cellophane bag and tie it with a pretty ribbon. Anyone would be happy to receive that homemade gift. I also do this with my Homemade Caramel Sauce.
But don’t be afraid to keep the sauce all to yourself. I do. And as much as I love it my jar eventually gets pushed to the back of the fridge (sort of on purpose). Then one day I’ll remember it and enjoy it all over again.
With good practices to avoid cross contamination (a clean spoon every time) this raspberry sauce will last in the fridge for months and that is why I often have some to drizzle on a dessert for Valentine’s Day.
Let me know in the comments below if you made this and how long it lasted.
- 2 cups raspberries
- 1 cup sugar
- 2 tsp lemon juice
- Heat berries and sugar over low heat, stirring occasionally. Simmer 10 minutes.
- Add lemon juice and let cool.
- Put strainer over a bowl and pour mixture into strainer. Using the back of a wooden spoon press on the berries to extract as much juice as possible. Discard seeds and pulp.
- Store in a glass jar. Will keep in the fridge for months (possibly forever).
- Serve on pancakes, ice cream, brownies, custard or any dessert.