In this recipe, tangy raspberries are simmered with sweet honey and made into a smooth sauce. It adds just the right amount of tang and flavor to a variety of desserts. Plus, it is easy to make! If you want to take your food to the next level, often a simple sauce is the ticket, and this recipe backs up that point.

This sauce has many uses. Drizzle it over unsweetened yogurt and nut granola for a fabulous breakfast. Or, drizzle over vanilla or chocolate ice cream. Serve with homemade whipped cream over desserts, pancakes or waffles. Make to go along with this Deep Dark Chocolate Tart and drizzle over fancy drinks too!

I made it yesterday for my dad’s birthday. I made a brownie pudding cake, and served it with vanilla ice cream and raspberry sauce. The raspberry sauce is the perfect foil to the richness of the ice cream and the darkness of the chocolate.

Raspberry sauce over icecream and brownie

Raspberry Sauce 


  • 10 ounces fresh or frozen raspberries (or two heaping cups)
  • 1/2 cup water
  • 1/4 honey (or to taste)


1. In a medium pan, combine the three ingredients, and bring to a simmer over high heat, then turn to low. Keep at a low simmer until the raspberries are very soft and are falling apart.

2. Blend the mixture in a blender (very carefully – you can cool first, if you want) until smooth.

3. Stir through a fine sieve into a heat safe bowl.

4. Chill. Will keep several days refrigerated. 

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