Raspberry Sauce

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I'm Erin Allmann. I love family, friends and food. A lot. I live in a teeny, tiny apartment in a place called Paradise with a wonderful boyfriend named Brett who cooks much better than I do. We both happen to be fantastic at eating and whenever we're not doing so, (which isn't all that often), we try to stay occupied outdoors. We're also two of the biggest nerds you can ever find, so excuse the occasional o-chem, bio, Harry Potter, or Star Wars reference.

Latest posts by Erin Allmann (see all)

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Dudes. Let’s talk about fruits. In specific, let’s go ahead and talk about fruit sauces. Y’know, the ones that usually basically look like purple glop and are overly sweet and don’t much resemble the fruit they came from. Those ones. Let’s go ahead and say we’ll never eat another one of those again. Not on a cheesecake or a scoop of ice cream or anything.

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Instead, let’s all eat this sauce. Because it’s the best sauce. Because it’s a little sweet, but it’s mostly tart, and it’s so bright red, and it tastes like the fruit it is, only, you know, even better. Oh yeah, and also, it takes, like, ten seconds to make.

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Go ahead. Do it.

Raspberry Sauce

  • 1/2 cup (ish? make as much as you want, honestly) fresh raspberries (or strawberries or blackberries or boysenberries…) 
  • Juice of 1/2 a lemon or lime
  • 2 tbsp sugar

Blend. Strain through a mesh sieve if you’re not into seeds. Don’t if you’re lazy. Drizzle that sweet-tart gold all over, well, everything. But especially cake, and whipped cream, and ice cream, and cheesecake.. and.. well, yeah.

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