Quick and easy raspberry sauce recipe made in only 10 minutes! This raspberry sauce for cheesecake, ice cream, oatmeal and more. Also called raspberry coulis or raspberry topping for cheesecake.
Homemade sauces are the best! And they are so much easier to make than you think. We love making everything from homemade caramel sauce to this homemade raspberry sauce. This sauce is quick, easy and the perfect addition to so many dishes. Use the raspberry sauce for cheesecake, yogurt, french toast or a scoop of vanilla ice cream.
Raspberry sauce recipe
To make this raspberry sauce recipe, heat cornstarch, sugar, water and frozen raspberries in a small saucepan over medium heat. You can also use fresh raspberries. Stir constantly until the mixture boils. Once boiling, cook and stir for an additional minute.
Strain the sauce through a fine mesh sieve placed over a bowl to remove the seeds. We use a spatula to help push the sauce through the sieve. Full ingredient measurements and instructions are below.
Raspberry sauce is sometimes also known as raspberry coulis. It can be served warm or cold. Store in the refrigerator for up to one week. We store it in a mason jar with the lid on. Below are answers to some frequently asked questions about raspberry sauce.
How do you thicken raspberry sauce (raspberry coulis)?
Raspberry sauce or coulis is thickened by adding cornstarch and heating on a stove. The sugar also helps to thicken the sauce. If you want a thicker sauce, you can add additional cornstarch.
Can you freeze coulis?
We don’t recommend freezing sauce made with cornstarch because the sauce turns spongy when frozen. Because this recipe uses cornstarch, it tastes best fresh. You can freeze sauce made without cornstarch.
How long does coulis last in the fridge?
Raspberry coulis or sauce lasts in the fridge for up to to one week.
This recipe is the sauce that keeps on giving. Drizzle it over yogurt, oatmeal, cake, cheesecake and more. Incorporate it into your favorite dessert recipes. It tastes great with chocolate, lemon and vanilla flavors. You could even drizzle it over some brownies or or a slice of chocolate cake. The options are endless and the results are stunning.
Ideas for using raspberry sauce
- Homemade brownies – serve with a scoop of vanilla ice cream and a drizzle of sauce.
- Lemon pound cake – serve a slice of lemon pound cake with a drizzle of the sauce. Also looks beautiful to garnish the plate with the sauce before serving.
- Greek yogurt lemon cheesecake bars – a drizzle of sauce with the lemon is the perfect combination of flavor.
- Chocolate cake – the combination of chocolate and raspberry is always a winner.
- Lemon cheesecake – sauce and cheesecake is the classic combination to create an elegant dessert.
- Mug cake – swirl some sauce into the cake before baking. So good!
- 2 1/2 teaspoon cornstarch
- 3 tablespoon sugar
- 1/3 cup water
- 12 ounces frozen raspberries, thawed
- In a small saucepan, combine the cornstarch, sugar and water. Add the raspberries and cook over medium heat. Stir constantly until the mixture boils. Once boiling, cook and stir for one additional minute.
- Strain the sauce through a fine mesh sieve placed over a bowl to remove seeds. The sauce can be served warm or cold. Store in the refrigerator for up to one week.
- You can use fresh raspberries instead of frozen, if desired.
- This recipe yields 1 cup of sauce. Serving size varies and depends on what you're using it for. For the purposes of nutrition calculation, we assume one cup of sauce includes 4 servings.