- 3/4 cup sugar
- 1 tablespoon cornstarch
- 12 ounces fresh or frozen raspberries
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1 tablespoon unsalted butter
- pinch fine sea salt
Combine the sugar and cornstarch in a heavy bottom saucepan. Whisk together. Add the raspberries, lemon juice and water, mixing to combine. Turn on heat and bring to a low simmer.
Continue to simmer and stir until the raspberries until have broken down and sauce has thickened.
Remove the sauce from the heat and stir in the butter and a tiny pinch of fine salt.
You can use your raspberry sauce thick and chunky or you can place it in a small food processor to smooth it out. Run through a mesh sieve to remove seeds.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Calories: 444kcal | Carbohydrates: 99g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 4mg | Potassium: 268mg | Fiber: 11g | Sugar: 83g | Vitamin A: 232IU | Vitamin C: 47mg | Calcium: 46mg | Iron: 1mg