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Fresh Raspberry Sauce

Use this sauce to make our Raspberry Surf cooler. The sauce can also be served over ice cream and with other desserts.

  • Yield: Makes about 1 1/4 cups

Source: Martha Stewart Living, August 2001


  • 2/3 cup sugar
  • 1 pint raspberries


  1. Combine the sugar and raspberries in a small saucepan, and place over medium heat. Cook, stirring occasionally, until the raspberries break down and liquefy, about 10 minutes. Remove from heat, and pass through a fine sieve to remove seeds (if sieve is not fine, you may need to repeat this). Let stand until cool. Refrigerate in an airtight container until ready to use.

Cook's Notes

Raspberry sauce can be stored, refrigerated, up to one week.

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