Raspberry Glaze

Raspberry Glaze

A tangy-sweet glaze made from fresh raspberries, simmered down and strained to a silky sheen.

Total 35 min Makes 16 oz Calories 48/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Fresh raspberries are simmered with sugar and lemon juice, then strained into a glossy, pourable glaze. It drapes nicely over cakes, cheesecakes, and pastries, and doubles as a bright finishing drizzle for desserts needing a tart counterpoint.

Ingredients

  • 3 cups fresh raspberries
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water, for cornstarch slurry

Method

  1. Combine the raspberries, sugar, water, and lemon juice in a 6-quart saucepan over medium heat.

  2. Bring the mixture to a simmer, stirring occasionally, and cook until the raspberries break down and release their juices.

  3. In a small bowl, whisk the cornstarch and water together until smooth to form a slurry.

  4. Stir the cornstarch slurry into the raspberry mixture and simmer, stirring constantly, until slightly thickened and glossy.

  5. Remove the pan from heat and pour the mixture through a fine-mesh strainer into a bowl, pressing with a spatula to extract the liquid and discarding the seeds and pulp.

  6. Let the glaze cool to room temperature before using; it will thicken slightly further as it cools.

Rate this recipe

★ 4.3 (1)

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    Raspberry Glaze

    Fresh raspberries are simmered with sugar and lemon juice, then strained into a glossy, pourable glaze. It drapes nicely over cakes, cheesecakes, and pastries, and doubles as a bright finishing drizzle for desserts needing a tart counterpoint.

    35 min 16 oz 48 cal

    Ingredients

    • 3 cups fresh raspberries
    • 1/2 cup granulated sugar
    • 1/4 cup water
    • 1 tablespoon lemon juice
    • 1 tablespoon cornstarch
    • 1 tablespoon water, for cornstarch slurry

    Method

    1. 1

      Combine the raspberries, sugar, water, and lemon juice in a 6-quart saucepan over medium heat.

    2. 2

      Bring the mixture to a simmer, stirring occasionally, and cook until the raspberries break down and release their juices.

    3. 3

      In a small bowl, whisk the cornstarch and water together until smooth to form a slurry.

    4. 4

      Stir the cornstarch slurry into the raspberry mixture and simmer, stirring constantly, until slightly thickened and glossy.

    5. 5

      Remove the pan from heat and pour the mixture through a fine-mesh strainer into a bowl, pressing with a spatula to extract the liquid and discarding the seeds and pulp.

    6. 6

      Let the glaze cool to room temperature before using; it will thicken slightly further as it cools.