This raspberry sauce is very easy to make and is super versatile. You can serve it at a dinner party with ice cream or chocolate cake, add it to your morning oatmeal or yogurt, mix it with water to make a delicious raspberry-infused drink, or simply make a raspberry vinaigrette and enjoy it with your salad.

I first discovered how to make this raspberry sauce when I was working on this No Churn Vegan Raspberry Ice Cream recipe. I was amazed at how silky and smooth the raspberry puree was! The ice cream turned out pretty great but the raspberry sauce tasted absolutely delicious too.

Since it was so easy to make, I just assumed that everybody knew the recipe and didn’t think to publish it on the blog. But then I served it at a couple of dinner parties together with some chocolate desserts and everyone loved it. Someone even asked me for the recipe.

Since it’s December which is officially baking and dessert-making season, I thought it would be nice to share this recipe because this raspberry sauce is a great addition to many desserts.

The sauce can be made using fresh or frozen raspberries. If you have fresh raspberries on hand, you might not need to add any sweetener to it because fresh raspberries tend to be sweeter than the frozen ones.

If you serve the raspberry sauce with a very sweet dessert you might want to leave the sweetener out.

This homemade raspberry sauce tastes heavenly served with these dishes:

• No Churn Vegan Chocolate Ice Cream
• Buttermilk Spelt Pancakes
• Healthy Oatmeal Pancakes
• Chocolate and Raspberry Chia Pudding
• Healthy Yogurt Parfait

Yield: 1 1/4 cup

2 Ingredient Raspberry Sauce

Print

Make this silky and smooth raspberry sauce in just 4 easy steps. No cooking required, and you only need 2 ingredients. Can be served with a variety of dishes.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 pound fresh or frozen raspberries
• 2 Tbsp maple syrup (or to taste)

Instructions

1. Place the raspberries into a blender or food processor and process until smooth. If the raspberry puree is still frozen after processing, transfer it into a saucepan and thaw over medium heat. Make sure to constantly stir until the puree becomes liquid. Do not warm up.
2. Place a mesh colander over a bowl. Pour the puree into the colander.
3. Using a rubber spatula, push the puree through the colander.
4. Add the sweetener to taste.
5. Keep in the fridge in a glass jar with a tight lid for up to 4 days.

Recommended Products

• 
  CANADIAN FINEST Maple Syrup
• 
  Cuisinart Fine Mesh Strainers
• 
  Pyrex Glass Mixing Bowl Set

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Nutrition Information

Yield

5 portions

Serving Size

1/4 cup
Amount Per ServingCalories 62 Total Fat 0.5g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 0g Cholesterol 0mg Sodium 1.8mg Carbohydrates 14.9g Fiber 5.2g Sugar 8.4g Protein 1g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.