Raspberry Sauce

Simple raspberry sauce or raspberry syrup instantly elevates desserts. It’s a must for angel food cake or chocolate cake. “Did you make raspberry sauce?” is the first question I hear when I’m making cakes. Not only do the cakes taste better with sauce but they look better as well. Desserts look so appealing with the vibrant magenta-colored raspberries.

Discard Raspberry Sauce

A word of warning though – there is a discard portion. By discard I mean it’s not part of the syrup, but it’s never discarded. It requires a lot of raspberries to yield half a cup of raspberry sauce. I like the smooth silky texture of the sauce without the seeds, so I strain out the raspberry seeds. The discard is simply put in a cup. It disappears within 24 hours. We like eating it plain or we put it in a smoothie or on top of yogurt. Look at the photo below- the discard looks divine doesn’t it?

I think the restaurant that we are emulating is P.F. Chang’s. Their great wall of chocolate has the syrup and berries with the cake. I plated the raspberry sauce with a spoon and with a little piping bag. The piping bag turns out nicer but I’m not sure how necessary it is. My family just poured the raspberry syrup on their cake. They get more syrup that way.

Reduction Time

I want to note that after about 30 minutes of cooking the raspberries and sugar there was about a cup left of the syrup (so no seeds). I wanted to reduce the mixture more (an additional 30 minutes- so 1 hour total). The mixture tastes wonderfully (I mean it’s raspberries and sugar) but it’s still thin and a little runny. I wanted the syrup to hold its position more when I drew the syrup’s signature on the plate. So, the reduction time is 1 hr. The flavor is concentrated and sweet.

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Raspberry Sauce

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Ingredients

• 24 oz Raspberries (frozen works great)
• 1/2 c. sugar

Instructions

1

1) Combine raspberries and sugar in a medium size pot.

2

2) Simmer over low heat for 1 hour.

3

3) Strain mixture with a fine mesh sieve

4

4) Use the raspberry goodness (seeds/mush about 1 1/4 cup) can be eaten plain, put over yogurt or placed in a smoothie.

5

5) The raspberry syrup is what remains. There should be about a half cup.

Notes

**if you simmer the raspberries for about 30 minutes you will have 1 cup raspberry syrup (after straining). The liquid is thinner and spreads more easily. After about an hour of simmering the liquid is reduced more and it's more of syryp consistency. An hour of simmering will yield 1/2 cup of raspberry syrup. **feel free to add a splash of lemon juice at the end.