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Raspberry Sauce Recipe-6640

Photo by: Shutterstock, stock photo of a similar dish.
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This ruby-red classic sauce is the favorite sweet sauce of European chefs. It is wonderful with cheesecake, such as White Chocolate Cheesecake , or with cheese or fruit blintzes, vanilla ice cream, or fruit salad. Accent it with raspberry brandy or raspberry liqueur just before serving, if you like.

Yield: Makes about 2 cups, 8 to 12 servings


  • 6 cups (about 1½ pounds) fresh raspberries; or two 10- to 12-ounce packages frozen unsweetened or lightly sweetened raspberries, thawed
  • About 1½ cups powdered sugar, sifted
  • About 1 to 2 tablespoons strained fresh lemon juice (optional)


1. Puree raspberries in a food processor or blender. Add 1½ cups powdered sugar. Process until very smooth. Taste and add another tablespoon or two powdered sugar if desired.

2. Strain sauce in batches into a bowl, pressing on pulp in strainer; use rubber spatula to scrape mixture from underside of strainer. Continue straining remaining sauce.

3. Cover and refrigerate up to 2 days. Stir sauce before serving and add lemon juice, if using. Serve cold.

© 2000 Faye Levy

Nutritional Information

Nutrients per serving (% daily value)

97kcal (5%)
1mg (0%)
0g (1%)
0g (0%)
0mg (0%)
2mcg RAE (0%)
21mg (35%)
19mg (2%)
1mg (3%)

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