Seedless Red Raspberry Sauce


Fresh Raspberries from my Red Raspberry bushes were screaming to be made into an easy and delicious four ingredient sauce to top off my ice cream. It could also be used to top pancakes, waffles, cake or whatever you would like to pour it over. There are only four ingredients in this amazing Raspberry Sauce. This is so simple to make and the flavor of the sauce is unbelievable!






In a fine mesh strainer gently

rinse the raspberries.



In a small saucepan, add

all of the ingredients.



Over medium high heat bring it to a boil.



Continue to boil while smashing

the raspberries as they cook.

I cooked mine about 7 minutes.



Remove the pan from the heat and

pour the sauce into the mesh strainer

with a bowl under the strainer.



Using the back of a spoon, press the pulp

through the mesh strainer. This took me

a few minutes to do as I wanted to get out

as much pulp as I could. When you finish

make sure you scrape the yummy pulp

off the bottom of the mesh strainer as

thereΒ will be some pulp stuck to the

strainer.Β Discard the remaining seeds.



Stir the sauce and pour over ice cream,

waffles, pancakes etc. Refrigerate

any leftovers, if you have any!


Delicious Fresh Raspberry Sauce



  • 1 & 1/4 cups fresh red raspberries
  • 2 Tbsp. granulated sugar (less if you like it tart)
  • 1 tsp water
  • 1/2 tsp lemon juice


  1. In a fine mesh strainer gently rinse the raspberries in cold water.
  2. Place the raspberries and the remaining ingredients into a small saucepan.
  3. Bring to a boil over medium high heat stirring constantly and smashing raspberries as you stir.
  4. Cook for about 7 minutes or until it is thicker and fragrant.
  5. Place the fine mesh strainer over a bowl and pour the raspberries into the strainer.
  6. Using the back of a spoon, press the pulp of the raspberries through the strainer. This will take a few minutes to get out all of the pulp. Keep scraping the pulp off of the bottom of the strainer so the pulp goes into the bowl with the juice. Discard the seeds.
  7. Pour over ice cream, pancakes, waffles, cake or whatever is your favorite food.
  8. Cover and refrigerate leftovers if there is any!

***Recipe can be doubled***



Categories: Desserts, Fruit, Ice Cream, Sauces


  1. Diane I don’t have a fine mesh strainer, well only a very small one and probably not fine enough. Are there different types of mesh strainers? I would like to try making my own raspberry vinaigrette/salad dressing for mandarin salads as the one I buy has too much onion/spice in it. The restaurant who makes it said they order in a raspberry puree and mix their own. I would like to get rid of the seeds in it too as the restaurant one has seeds.

    • My grandkids didn’t know they were ripe. They ran to the store with my husband so I ran out to pick them. They caught me when they came back earlier than I figured. They weren’t very happy when I wouldn’t let them eat them! Hahahaha

  2. Hey there..I have followed your blog…please may you follow my blog also as I am just starting out and would sincerely appreciate it
    ..lotsa love xoxo

    • When I make a strawberry topping I don’t cook the strawberries. I just crush the berries and add granulated sugar to taste. I have never really made it any other way because I love it this way so much.

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