Total Time: 22 minutes
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This delicious raspberry dessert sauce has an intense fruit flavor that's enhanced by fresh ginger and lime zest. The ginger and lime flavors don't come through strongly but add great complexity and vibrancy to this sauce.
Recipe ingredients and notes:
- I used lime zest and not lime juice in this recipe because I wanted lime flavor but without the strong acidity of lime juice. Raspberries are already quite acidic by themselves and lime juice would have made the sauce too tart.
- When I developed this recipe, I first made it with just ginger, then with just lime zest and then with both. I liked the combination of the two ingredients the best because it created a depth of flavor that neither of them achieved on its own.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
- Add frozen raspberries and sugar to a nonreactive saucepan.
- Bring to a simmer. Cook, stirring continuously, until the fruit is broken down and the sauce starts to thicken. Let cool for a bit, then stir in ginger and lime zest.
- Press the sauce through a fine mesh strainer.
- Press as much sauce through the strainer as possible.
How to serve it:
Serve the sauce chilled on cheesecake or on waffles with whipped cream.
Full Recipe
Raspberry Dessert Sauce with Ginger and Lime Zest
This raspberry dessert sauce has an intense and vibrant flavor and is delicious on cheesecake or on waffles with whipped cream. Recipe makes about 1 cup.
Equipment:
Ingredients:
Method:
- Add frozen raspberries and sugar to a nonreactive saucepan.24 ounces frozen raspberries, 6 ½ tablespoons granulated sugar
- Set on medium heat and bring to a simmer. Cook, stirring continuously, until the raspberries are broken down and the sauce starts to thicken (about 12 minutes from the start).
- Let cool for a few minutes, then stir in the ginger and the lime zest.¾ teaspoon freshly grated ginger root, ⅜ teaspoon fresh lime zest
- Press the sauce through a fine mesh strainer with a rubber spatula or a wooden spoon. Press as much of the sauce through as you can, leaving only the seeds and a bit of dry pulp. Be sure to also scrape the underside of the strainer because a lot of sauce will accumulate there.
- Serve the sauce chilled.
Recipe notes:
Storage: Store the sauce in an airtight container in the fridge for up to 3 days.
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Nutrition (estimate only):
More delicious sauces for cheesecake:
- For another great fruit sauce, try this blackberry cheesecake topping.
- For a great caramel sauce recipe, check out this rosemary cheesecake.
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