Raspberry Dessert Sauce
Indulge in the vibrant flavors of fresh raspberries with this irresistible Raspberry Dessert Sauce. Perfect for drizzling over ice cream, pancakes, or cheesecake, this easy recipe combines the tartness of raspberries with the warmth of ginger and a zing of lime. Elevate your desserts effortlessly and impress your guests!
Equipment
- Measuring cups and spoons
- nonreactive saucepan
- citrus grater
- rubber spatula or wooden spoon
- Fine mesh strainer
Ingredients
- 24 ounces Frozen Raspberries
- 6.5 tablespoons Granulated Sugar
- 0.75 teaspoon Freshly Grated Ginger Root
- 0.375 teaspoon Fresh Lime Zest
Instructions
- Begin by adding 24 ounces of frozen raspberries and 6 ½ tablespoons of granulated sugar to a nonreactive saucepan. Stir them together gently to combine. The sweetness of the sugar will start to mix with the juices of the raspberries, creating a beautiful mixture.
- Set your saucepan on medium heat and bring the mixture to a simmer. As it heats up, you’ll notice the raspberries starting to break down. Stir continuously to ensure that nothing sticks to the bottom of the pan, which will help to prevent burning.
- Keep cooking until the raspberries are fully broken down and the sauce starts to thicken, which should take about 12 minutes. You’ll want to keep an eye on the texture. It should be syrupy and glossy, coating the back of a spoon nicely.
- Once the sauce has thickened, remove it from the heat and let it cool for a few minutes. This is an important step as it allows the flavors to meld together. In this downtime, the sauce will continue to thicken slightly as it cools.
- After the sauce has cooled for a few minutes, stir in ¾ teaspoon of freshly grated ginger root and ⅜ teaspoon of fresh lime zest. These ingredients will add a wonderful zing and a refreshing note to your sauce.
- Next, prepare your fine mesh strainer over a bowl. Pour the sauce into the strainer and use a rubber spatula or wooden spoon to press the sauce through. This step is crucial as it removes the seeds and any bits of pulp, giving you a smooth sauce.
- Scrape the underside of the strainer as you go; you’ll be surprised how much sauce can accumulate there. Keep pressing until you’ve extracted as much liquid as possible.
- Once you’ve strained the sauce, give it a final taste. You can adjust the sweetness at this point if you like. If it’s too tart, you can add a touch more sugar, but I find the balance perfect as is.
- Let the sauce cool completely before transferring it to a container. Serve the sauce chilled, and store any leftovers in the fridge.
Notes
- Storage: Store your sauce in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze this sauce for up to three months. Just make sure it’s in a freezer-safe container and thaw it in the fridge when you’re ready to enjoy it again.
- Variations: Experiment with different fruits! You can make a similar sauce with strawberries, blueberries, or even mixed berries.
- Serving Suggestions: Try serving this sauce with pancakes, waffles, or over yogurt for breakfast. It's also perfect drizzled over cheesecake or panna cotta.
- Flavor Additions: Add a splash of citrus juice, like orange or lemon, for a different twist, or try infusing with herbs like mint or basil for a fresh twist!
- Thicker Sauce: If you prefer a thicker sauce, let it simmer longer to evaporate more liquid, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken it up.