Triple Raspberry Sauce

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 1 cup
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1/2 pint raspberries, plus more for garnish

1 cup raspberry sorbet 

2 tablespoons seedless raspberry jam 

1 teaspoon lemon zest 

1 tablespoon unsalted butter 


  1. In a small saucepan, add the raspberries, sorbet, raspberry jam and lemon zest and set over medium heat. Stir, breaking up the raspberries while it comes to a simmer, then cook until the foam subsides and the mixture becomes thick and syrupy, about 7 minutes. Remove from the heat and swirl in the butter.