Easy Raspberry Sauce

  • serves 0

Recipe courtesy of Sue Riedl. See the full article here.

33 Ratings
Directions for: Easy Raspberry Sauce


3 cup raspberries (or 3 x 170g containers)

¼ cup sugar

1 squirt freshly squeezed lemon juice


1. Put the berries in a food processor or blender, with a ¼ cup sugar. Blend until you have a liquid, and then taste.

2. Add more sugar if necessary. Squeeze in a bit of lemon, and mix.

3. Using a fine strainer, pass the sauce into a bowl, eliminating the seeds.

4. Put sauce in a sealed container; it should keep for about 3 days in the fridge.

5. Tip: You can also use thawed, frozen fruit in the winter; just drain off some of the juice before using the berries (you can always add it back if you need to).

See more: Fruit, Berries, Side, Quick and Easy, Easy, Summer, Spring, Fall, Winter



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