Ina's Raspberry Sauce - Dare I Say It, Improved

By • July 1, 2011 • 21 Comments

15 Save

Author Notes: I love Ina Garten, own all her cookbooks and faithfully watch "The Barefoot Contessa" on a weekly basis.

Her raspberry sauce has become a summer favorite in my kitchen, over lemon yogurt cake, lovely fresh fruit or with any chocolate dessert that invites a berry touch.

Here, I cut down on the sugar and raspberry jam and omitted the water.

This batch will be poured over home-made mango ice cream to celebrate July 4th. But why doesn't Ina sieve the raspberries? Who wants all those awful seeds in guests' mouths? I don't...

Serves 4

  • 6-8 ounces fresh raspberries
  • 1/3 cup white sugar
  • 1 tablespoon raspberry liqueur, "framboise"
  • 1/2 cup seedless raspberry jam
  1. Using a one quart saucepan, heat the raspberries and sugar. Bring to a boil for an instant, then lower the heat and cook for one minute.
  2. Using a food processor, blend this mixture with the jam and framboise for 20 seconds.
  3. Using a small sieve, sort out the sauce of the raspberry seeds. Store in a covered container.
  4. Chill until needed.
Jump to Comments (21)

Tags: raspberries, raspberry

Comments (21) Questions (0)


about 2 years ago KarenO

I made this as a sauce to go with a creamy plain cheesecake with chocolate crust. Perfect!!


about 2 years ago Lizthechef

Love the raspberry-chocolate combo. By the way, in a recent show, Ina had a guest chef who seeded her raspberry sauce ;)


over 2 years ago easantillo

This is wonderful. I made it tonight to go with our Valentine's Day dessert. We both loved it!


over 2 years ago Lizthechef

Thanks - Ina gets all the credit. All I did was remove those nasty little seeds!


about 3 years ago Jaynerly

Yum, sounds perfect now without the seeds!


about 3 years ago checker

Improved, indeed!


about 3 years ago lorigoldsby

Yes! Seive the seeds!


about 3 years ago Sagegreen

Sounds incredible, especially over mango ice cream!


about 3 years ago Lizthechef

It's coming up later this evening...Happy 4th, dear one.


about 3 years ago TheWimpyVegetarian

PERFECT! This sounds like the ideal raspberry syrup that could be used for so many things. Especially mango ice cream! And I totally agree on the seeds. I always strain them out. It's a little extra effort, but well worth it! Happy 4th, Liz!!


about 3 years ago Lizthechef

Thanks, Susan, have fun in Tahoe and Happy 4th to you too!


about 3 years ago MyCommunalTable

This sounds great and it could be a base to create lots of different sauces as well. Thanks again for your inspiration.


about 3 years ago Lizthechef

Thanks, Elizabeth, I'm having a hard time saving this batch for July 4th...


about 3 years ago wssmom

LOL, she should be watching videos of you, Liz! This is on the Fourth of July menu, definitely, along with the mango ice cream!


about 3 years ago Lizthechef

Thank you, wm, and Happy 4th!


about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I just saw an episode in which she made this sauce and I wondered the same thing--who wants crunches of raspberry seeds in their ice cream? A definite improvement, Liz.


about 3 years ago Lizthechef

Thanks, Dr. B!


about 3 years ago lapadia

LOVE the name, not to mention the recipe!! Recipes were made to be tweaked, improved etc.!


about 3 years ago Lizthechef

And it is just a tiny tweak.


about 3 years ago dymnyno

This sounds soooo good....shame on you!


about 3 years ago Lizthechef

I had just made a batch of sauce when the theme was announced...