I love having fresh raspberry sauce on hand in my fridge because it pair so well with so many different things. If your ever wondering how to jazz up your pancakes, cheesecakes, chocolate mousse and even duck or pork, you must give my raspberry sauce a try.
Not only is it super simple it take such minimal ingredients to make – just raspberry’s, lemon, sugar, cornstarch and vanilla.
- 1½ cups (150g) raspberries, fresh or frozen
- 2 tablespoons sugar
- Juice from 1 lemon juice
- ½ tsp cornstarch
- Place sugar and cornstarch into small saucepan. Stir to combine.
- Add raspberries and lemon juice. Turn heat onto medium low and bring to a simmer, stirring often to break up raspberries. Allow to simmer for 5 minutes.
- Pour sauce through sieve to remove the seeds. Store in mason jar in fridge for up to 2 weeks.