Seedless Raspberry Sauce
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I make raspberry sauce all of the time, and for some reason I have never blogged it? I use it for ice cream, pancakes, or over cheesecakes. I decided it was high time to put the recipe here, so you could refer to it when you wanted to make some.
You can use fresh raspberries or frozen to make the sauce. It’s not overly sweet, so it accompanies a sweet dessert nicely.
This version is a seedless raspberry sauce.
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Raspberry Sauce
Homemade Raspberry Sauce to use for toppings on ice cream, pancakes, desserts etc.
Servings: 1
Calories: 462kcal
Ingredients
- 2 cups raspberries fresh or frozen
- 1/4 cup sugar
- juice of half of a lemon about a Tablespoon
Instructions
- Combine ingredients in a saucepan, until raspberries break down. About 10-15 minutes. Remove from heat, strain seeds.
Nutrition
Serving: 1 | Calories: 462kcal | Carbohydrates: 114g | Protein: 4g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 148mg | Fiber: 17g | Sugar: 91g
Another favorite topping of mine? Homemade Salted Caramel Sauce! YUM!
