Super Easy Raspberry Sauce

Summertime means berry time and there are few berries that are more coveted for their supreme flavor, beautiful color and versatility than the raspberry. This simple fruit sauce is ridiculously easy to make, and can be used to top just about anything. Use it as a dip for chocolate cookies, pour it on top of cheesecake or ice cream, add it to whipped cream for flavor and color or top your morning pancakes with it. It is also delicious drizzled over a savory pork loin or a salad topped with walnuts and goat cheese. The possibilities are endless for this simple syrup.  Remember, when you choose your berries for this recipe, make sure they are dark red but still firm and always choose organic berries.

The Science

A recent study compared antioxidants in organic and conventional raspberries and found that organically grown raspberries contained more flavonols, phenolic acids and anthocyanins.  “Raspberries, especially those derived from an organic cultivation, are a rich source of pro-healthy bio-compounds. Therefore they may represent an important source of them in the diet and contribute to the promotion of human health,” the authors conclude.

The Recipe



  • 2 pints of organic raspberries
  • 4 Tbsp. organic sugar
  • 4 Tbsp. water


In a sauce pan, combine the raspberries, sugar and water. Mash the berries with a fork or spoon. Stirring constantly, cook the mixture on medium heat until all of the sugar has dissolved and the berries begin breaking down. Reduce the heat and simmer the mixture for another 10 minutes, until the syrup begins to thicken just slightly. Remove the sauce from the heat and allow the mixture to cool.  At this point, you can use the sauce as is or if you prefer, you can pass it through a fine mesh strainer to remove the pulp and seeds. Store in the refrigerator for up to 2 weeks and enjoy!


Banner Photo Credit: Amy Simpson;

Breakfast, Other
vegetarian, antioxidants, desert, Vegan, sauce, raspberries