Raspberry Recipe

Rinse and prepare berries

Place raspberries in a colander and rinse gently under cold running water. Pat dry lightly with paper towels and remove any stems or damaged berries.

Combine fruit and sugar

In a medium saucepan, combine the rinsed raspberries, granulated sugar, 2 tablespoons water, and 2 tablespoons fresh lemon juice. Stir gently to distribute sugar without crushing the berries too much.

Cook down

Set the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. As it heats, the raspberries will release their juices. Continue simmering for 6–8 minutes until most berries have softened and the mixture is syrupy.

Thicken (optional)

If you prefer a thicker compote, whisk the 1 teaspoon cornstarch with 1 tablespoon cold water to make a smooth slurry. Slowly pour the slurry into the simmering compote while stirring constantly. Cook another 1–2 minutes until the compote visibly thickens. Remove from heat.

Taste and finish

Taste the compote and adjust sweetness or acidity: add up to 1 tablespoon more lemon juice for brightness or 1–2 teaspoons sugar if it needs sweetness. Let the compote cool for at least 15 minutes; it will thicken further as it cools.

Optional strain

If a seed-free sauce is desired, pour the warm compote through a fine-mesh sieve into a bowl, pressing with a spatula to extract as much purée as possible, discarding seeds left in the sieve.

For a simple dessert, spoon warm or room-temperature compote over scoops of vanilla ice cream or dollops of Greek yogurt. Garnish with fresh mint leaves and sift a little powdered sugar over the mint for presentation.

Store any leftover compote in an airtight container in the refrigerator for up to 7 days, or freeze in portions for up to 3 months.