July is National Ice Cream Month so we wanted to share our Easy Fresh Raspberry Sauce. This amazing raspberry sauce is sweet and tangy and will take your pancakes, waffles, crepes, cheesecakes, and ice cream to a whole new tasty level! It has a fresh, bright flavor, and it’s especially delicious on creamy vanilla bean ice cream.
We had a big dish of vanilla bean ice cream and this raspberry sauce last night. Then this morning we poured some over our waffles, and it was oh so yummy!
When John was growing up, his parents had raspberry bushes in their backyard. When we were dating we would pick as many as we wanted. Then when we bought our first home, his Mom gave us a few raspberry bushes. It was fun to grow our own fresh berries right in our backyard. We would make raspberry freezer jam each summer to have throughout the year.
So, when we eat, or use raspberries in a recipe, we like to think of those beautiful raspberry bushes. Such great memories.
Rinse and drain the raspberries well.
If you love berries as much as we do, then make sure to take a look at our delicious berry recipes. Because there’s a little something for every berry lover.
Place the raspberries in a saucepan. Sprinkle the sugar and cornstarch over them, add the water and stir to combine thoroughly.
Cook over medium-high heat until it comes to a simmer, stirring gently. Reduce heat to medium but keep it simmering. Cook for 3-5 minutes, or until desired thickness is achieved. Stirring often during cooking.
Cool slightly and serve over vanilla bean ice cream, cheesecake, or dessert of choice.
Have you ever made fresh raspberry sauce? If you haven’t you’re really missing out. If you have, you still might want to try this Easy Fresh Raspberry Sauce recipe, because it’s sweet and tangy and super easy to make too!
With just 4 simple ingredients and about 10 minutes, you’ll have an amazing fresh raspberry sauce that’s great for breakfast, brunch or dessert.
Just in case you missed it, last Sunday was National Ice Cream Day where we shared our Chocolate Overload Ice Cream Cake. So, if you love chocolate and ice cream, make sure to check out that chocolate extreme recipe too!
- 2 (6 oz) containers of raspberries, approximately 2½ cups
- ½ cup sugar
- 2 teaspoons cornstarch
- 2 tablespoons water
- Rinse and drain the raspberries well and place them in a saucepan. Sprinkle the sugar and cornstarch over them, add the water and stir to combine thoroughly.
- Cook over medium-high heat until it comes to a simmer, stirring gently.
- Reduce heat to medium but keep it simmering. Cook for 3-5 minutes, or until desired thickness is achieved. Stirring often during cooking.
Makes approximately 1½ cups
Recipe adapted from Simple Strawberry Sauce
Check out our 1st Cookbook Savory ~ Sweet ~ Repeat. It’s a delicious eCookbook full of tried & true family-favorite recipes: 25 savory & 25 sweet. All of them are from this blog and some our family has enjoyed for 50 & even 60 years! There’s also a few newer family favorites as well. Our eCookbook downloads beautifully and is perfect for gift-giving!
Looking for more delicious breakfast recipes?
Here are a few you might also enjoy!
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