This Fresh Raspberry Sauce Sundae recipe will come in handy as the weather turns sunny and warms up from spring and into summer. I’ll be packing up my winter cocoa collection and breaking out my ice cream maker. Goodbye cream-topped mocha, hello frosty frozen desserts. My ideal drizzled-on-top sundae topping: fresh raspberry sauce. Made from fresh ripe raspberries. No sugar added. This easy sauce recipe can also be used to accent other dishes: hot cereal, a yogurt parfait, pie filling – or turnovers – or mini tarts. You can even eat this stuff by the spoonful. Natural deliciousness all the way. Get my recipe and see how I made this yummy sundae vegan..
Vegan Sundae. In order to veganize my classic sundae, I simply changed up the basics and replaced them with vegan products. Instead of whipped cream I used soy Cream. Instead of dairy ice cream I used coconut Milk ice cream. You can even find marshmallow topping and sprinkles in vegan varieties! See here.
My vegan ice cream of choice is Coconut Bliss. It is super creamy (and just as decadent as dairy ice cream). The Vanilla Island flavor is my fave.
No Sugar Added! There is no sugar added to this sauce. Instead, I use natural orange juice and the berry flavor to sweeten.
Raspberry Sauce and more. This fresh raspberry sauce is divine because you can really use any fruit you’d like. Whatever is on sale or in season. Blueberries, strawberries, peaches, blackberries – even diced apples. If you want to change up the fruit juice to match your fruit – go for it! You can use apple cider, cherry juice, blueberry juice, grape juice or whatever suits your sundae..
This easy fruit sauce is the perfect sweet treat to keep in your fridge. So many uses..
Fresh Fruit Sauce/Raspberry Sauce Uses:
*Dessert Sundaes, Banana Splits
*Filling for cake or cupcakes
*Raspberry stuffed french toast
*Raspberry sauce swirled muffins or bread
*Dollop on top of oatmeal, rice pudding or cream of wheat
*Dollop over pancakes or on freshly baked biscuits
*Eat it by the spoonful
Fresh Spiced Citrus Raspberry Sauce
makes 1 1/2 cups
1 container fresh raspberries (about 1 1/2 cups)
1 1/2 cups pure orange juice (not from concentrate)
1/2 tsp vanilla extract
1/2 tsp cayenne
pinch of salt
1 tsp corn starch dissolved in the cold OJ (for added thickness)
1 Tbsp coconut oil or buttery spread (for a richer sauce)
1. Pour the OJ (corn starch optional) and the raspberries into a sauce pan over high heat.
2. Using a wooden spoon, stir until it starts to boil. When it boils, turn the heat down a touch and continue allowing the mixture to simmer uncovered for 15-20 minutes. Stir every so often so the berries don’t stick to the pan.
3. When the mixture is about the consistency of a thin oatmeal, turn off the heat and pour sauce into a separate container to cool. The sauce will thicken significantly as it cools.
4. Serve warm or store in fridge until ready to be used.