5 Ingredients or Fewer

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

July  1, 2011
2 Ratings
  • Serves 4
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... —Lizthechef

What You'll Need
  • 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.
Contest Entries

See what other Food52ers are saying.

  • Jaynerly
  • checker
  • lorigoldsby
  • Sagegreen
  • TheWimpyVegetarian

21 Reviews

KarenO July 19, 2012
I made this as a sauce to go with a creamy plain cheesecake with chocolate crust. Perfect!!
Lizthechef July 19, 2012
Love the raspberry-chocolate combo. By the way, in a recent show, Ina had a guest chef who seeded her raspberry sauce ;)
Betsy February 14, 2012
This is wonderful. I made it tonight to go with our Valentine's Day dessert. We both loved it!
Lizthechef February 15, 2012
Thanks - Ina gets all the credit. All I did was remove those nasty little seeds!
Jaynerly July 16, 2011
Yum, sounds perfect now without the seeds!
checker July 9, 2011
Improved, indeed!
lorigoldsby July 6, 2011
Yes! Seive the seeds!
Sagegreen July 3, 2011
Sounds incredible, especially over mango ice cream!
Lizthechef July 4, 2011
It's coming up later this evening...Happy 4th, dear one.
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!!
Lizthechef July 3, 2011
Thanks, Susan, have fun in Tahoe and Happy 4th to you too!
MyCommunalTable July 2, 2011
This sounds great and it could be a base to create lots of different sauces as well. Thanks again for your inspiration.
Lizthechef July 2, 2011
Thanks, Elizabeth, I'm having a hard time saving this batch for July 4th...
wssmom July 2, 2011
LOL, she should be watching videos of you, Liz! This is on the Fourth of July menu, definitely, along with the mango ice cream!
Lizthechef July 2, 2011
Thank you, wm, and Happy 4th!
drbabs July 2, 2011
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.
Lizthechef July 2, 2011
Thanks, Dr. B!
lapadia July 2, 2011
LOVE the name, not to mention the recipe!! Recipes were made to be tweaked, improved etc.!
Lizthechef July 2, 2011
And it is just a tiny tweak.
dymnyno July 1, 2011
This sounds soooo good....shame on you!
Lizthechef July 2, 2011
I had just made a batch of sauce when the theme was announced...