How To Make Raspberry Sauce
Why should there be a post about how to make raspberry sauce? Because raspberry sauce tastes delicious on vanilla ice cream or chocolate ice cream or chocolate chip ice cream, for that matter. It is also lovely on cheese cake. Or squeezed in lemonade.
How To Make Raspberry Sauce – Sauce or Coulis
The fancy folks call it coulis. I can see the confusion. Like being confused between affordable health care and Obamacare. I hate coulis, but demand raspberry sauce. So much fake news about coulis. I think it should be banned. But I need that raspberry sauce. Let’s be unnecessarily clear and obvious. The how to make raspberry coulis and the how to make raspberry sauce would be exactly the same post. Of course, one would sound more French. OOOH-LALA
Another Sauce Idea?
Dessert Recipes To Use With The Raspberry Sauce?
How To Make Raspberry Sauce – Finally, How To Make Raspberry Sauce
Let’s digress. Making raspberry sauce is simple. Raspberries + a dash of water + (if needed) a dash of sugar + some simmering. When the berries are simmered and cooked down just a bit, the sauce is poured though a sieve to remove the seeds. That is it!
How To Make Raspberry Sauce – The Video
Yep – making the simple even simpler. The ‘How To Make Raspberry Sauce’ video is below and the full recipe follows.
- 1/2 lb of frozen or fresh raspberries
- 3 tbsp of sugar
- 1/4 cup of water
- Place all the ingredients in a small pot. Bring the ingredients to a gentle simmer on the stove over medium heat.
- Allow the ingredients to simmer 8 to 10 minutes until slightly thickened.
- Strain the sauce through a fine sieve to remove the seeds.
- Let the sauce cool. Serve as needed.
- Other berries can also be used instead of raspberries.
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Hi Matt! I once made a raspberry sauce, same basic ingredients as yours but added chopped mint and chopped ginger. Served it over plain cheesecake it was delish and also dumped some in a batch of gin and served over ice with seltzer as a summer cocktail. Your recipe is perfect and can be embellished by curious cooks at home!
Thanks for the tip Kate! I will give it a try for sure! Ans thanks for stopping by and commenting!