Raspberry season here is so yummy. Both kids just love raspberries and can’t eat enough. I love raspberries, but rarely get any unless Mr. Steam sneaks me some. Well this time Mr. Steam snuck me a whole bunch so we could try out a new recipe, raspberry sauce.
It started out when we were eating cheese fondue. I know, I know. How does cheese fondue have anything to do with raspberry sauce? Trust me on this. I was trying to figure out what we could do for a desert fondue.
You see, N will not eat chocolate. Yep, something wrong with that boy. So a chocolate fondue would NOT go over well. But I was thinking that most everything you put in chocolate fondue would taste great with raspberries. What if we made raspberry fondue?
I looked all over for a raspberry fondue recipe. And all I could find was raspberry chocolate fondue. And while that sounds FREAKING AMAZING, N wouldn’t eat it. So, I’ll save that one for a date night for Mr. Steam and I.
Anyway back to the raspberry fondue. All I could find were recipes for raspberry sauce. Lots and lots of them. So, that’s what we made.
There were a lot of variations in the recipes. Some called for corn starch to thicken the sauce. But, I didn’t want a super thick sauce. Most called for you to strain the sauce, but both Mr. Steam and I actually LIKE the seeds. Some called for the addition of a citrus juice, usually lemon. Now THAT I could get on board with, but make it lime instead.
Anyway, here’s what we ended up with (oh, except we made a double batch and it’s already gone!)….
- 2 c fresh or frozen raspberries
- 1/4 c sugar
- 1 T lime juice
Put the raspberries and sugar into a small sauce pan. Heat over medium until sauce starts to boil. Add the lime juice and puree with a stick blender.
If you don’t like the seeds you can strain it thru a fine mesh strainer.
It was super simple to make, and it tastes even better than the raspberry jam that Mr. Steam made.
M and I had some warmed up and poured over some vanilla ice cream. HEAVEN in a dish!
We also froze some in ice cube trays so that we could use it this winter. Once they are frozen you pop out the raspberry cubes and put them in a labeled zip top bag. Each cube is 2 T. Perfect single serving for on top of chocolate cake or cheese cake.