The Culinary Professional 2023

Raspberry Sauce

Category:
Dessert Sauces

Equipment:
Saucepan, spoon

No. Servings:
48

Serving Size:
1 fl. oz. (30 mL)

Scale portions to

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Yield:
1.5 qt. (1.5 L)

Ingredients

16 oz.

water

18 oz.

sugar

16 oz.

raspberry purée, strained†

Method

**Bring the water and sugar to a boil in a saucepan. Once the sugar has dissolved in the water, remove this simple syrup from the stove. Allow to cool to room temperature. Syrup can be prepared in large quantities and refrigerated at or below 41°F (5°C) until needed.

Mix syrup with raspberry purée. It may be advisable to add the syrup gradually to the raspberry purée while tasting frequently. The amount of syrup needed for the sauce depends on the sweetness of the raspberry purée.

Nutrition Information

Calories

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note

Note

To make raspberry purée, blend raspberries in blender or food processor. Strain the purée through a chinois or fine china cap to remove seeds.

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Raspberry Sauce

Ingredients

Method