Homemade Raspberry Sauce ~ Recipe | Queenslee Appétit (2024)

FAQs

What is raspberry sauce made of? ›

Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Press sauce through a fine-mesh strainer to remove seeds.

To make a coulis for the compote, place half the raspberries in a small blender, add 6 tablespoons of the icing sugar and whizz until smooth. Push through a sieve set over a large bowl and discard the pips.

The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling. Cover and store for up to 1 week in the refrigerator.

According to Jerry Bowman, executive director of the Flavor & Extract Manufacturers Association of the United States, the flavor profile of raspberry was actually developed using "mostly esters of the banana, cherry, and pineapple variety."

Created famous French chef Auguste Escoffier for Dame Nellie Melba, this sauce is a combination of puréed, strained fresh raspberries, red currant jelly, sugar and cornstarch. It's the topping for the dessert peach melba - a dish that consists of a poached peach, vanilla ice cream and melba sauce.

Place raspberries and redcurrants into a saucepan with sugar. Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy. Taste and add a little more sugar if the berries are particularly sharp. Strain through a sieve, then chill until ready to serve.

Something that distinguishes coulis from other sauces is that the purée is not cooked. You might cook the fruit first, if it's necessary to soften it, but once it's soft you add optional ingredients, purée, strain and you're done.

Puree vs coulis

While fruit compote can be thought of as being similar to fruit coulis, a coulis is usually cooked for a while longer to make the fruit very soft. The mixture is then pressed through a strainer to make a smooth puree or paste.

One of the easiest ways to ensure your raspberries don't get too mushy too soon is to store them properly. "Put your raspberries in the refrigerator as soon as you get home," says Boco*ck. "Keep them there until you're ready to eat them." Do not wash the berries until you're ready to enjoy them.

Lemon: Freshly squeezed lemon juice adds brightness and acidity to the coulis. Make sure it's freshly squeezed—it really makes a difference in the flavor! Lemon zest enhances the flavor even more and makes the sweet berries really shine!

What to do with lots of raspberries? ›

The Raspberry flavour is defined as a green, acid and sweet natural profile. It evokes sensations of fresh juicy fruit with slightly crunchy floral undertones blended with woody notes taste at the end.

To make the liqueur, you'll macerate the raspberries in sugar and vodka for a couple of weeks, then strain out the berries. It's a simple process that's similar to fermentation.

Of these, 4-(4-hydroxyphenyl)butan-2-one was recognized as the key compound in defining typical raspberry flavor and was therefore named “raspberry ketone”.