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Melba Sauce

In the heat of the summer, when you want nothing more than ice cream and the peaches are in full harvest mode, make this melba sauce for a classic dessert from the turn of the 20th century that doesn't feel dated at all. More than 100 years after its birth, I have never met anyone who refused peach melba for dessert. Use dairy-free ice cream and homegrown or organic peaches if possible for best results.

Course Dessert
Cuisine French
Keyword dessert, fruit, raw dessert
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Author The Cowgirl Gourmet in Santa Fe


  • 12 oz. raspberries organic, if possible
  • 2 heaping tablespoons confectioner's sugar
  • 1 lemon juiced


  1. In a blender or food processor, add the raspberries, sugar and lemon juice and puree to combine.

  2. Stop the machine and scrape down the sides and puree one more time for just a few seconds.

  3. Pour the raspberry sauce in a glass jar or covered container. 

  4. When ready to serve, spoon liberally over vanilla ice cream and sliced peaches. Refrigerate any leftovers and use within a week to 10 days.

Recipe Notes

Many people call for straining the raspberry sauce through a sieve to remove the seeds. I appreciate and want added texture but found there were hardly any seeds in my melba sauce. So, you can strain it or not--your choice.