3 Ingredient Raspberry Sauce Topping
Raspberries are so fresh and last about 5 days sometimes longer in your fridge. Many people don’t know what to make with raspberries. Make a 3 ingredient raspberry sauce topping! Another tasty treat, is to stuff each raspberry with a chocolate chip! Sweet but with a fresh taste to it.
We’ve been eating lots of raspberries stuffed with chocolate chips in my home for the summer. I wanted to try something new with raspberries. I watch all the Baking Championship shows on the Food Network channel. The Spring Baking Championship last season had a lot of recipes that were spring inspired. One of the bakers made a few raspberry desserts. What caught my eye, was not just the presentation but they way he pronounced the word. He pronounced the word, rasPberries. Emphasis on the P! The desserts for some reason sounded extra delicious.
What to Serve With Raspberry Sauce?
I decided to make some raspberry sauce to drizzle over some ice cream and whipped cream. Chocolate and raspberries go well together just like strawberries and cherries. Just about any berry goes well with chocolate.
Whenever, you have fruit that is going to spoil and you know it will, try to make something out of it. Another option is to dice and freeze your fruit. You can make smoothies, sauces, and even jams with leftover fruit.
I plan to experiment some more with raspberry sauce. It was super delicious, easy and cheap to make! Next time, I could add different berries and make jars of it to gift. You can make a nice basket filled with toppings for ice cream and add some bowls and serving spoon. It is a wonderful gift for the summer months. It even makes a nice birthday or graduation gift.
Let’s get started!
3 Ingredient Raspberry Sauce ToppingCourse: SweetsCuisine: AmericanDifficulty: Easy
Easy sweet topping for your favorite ice cream or dessert!
1 pint or 6 oz of raspberries, rinsed
1 tbsp of Lemon, juiced
2 tbsp of Sugar
Splash of water
- Heat a saucepan and mix all your ingredients.
- Stir on MED for about 8 minutes until raspberries have “melted” down. Add a splash of water, if needed and lower heat if the liquids are evaporating to quickly.
- Use a strainer to get all the sauce.
- let it cool for about 15 minutes at room temperature or in the fridge and serve!
- Serve with ice cream, cake or any sweets!
- I plan to make this again and use it to moisten an almond cake before frosting. Yummy!