Do you want to accompany your favorite dessert with a sweet sauce? We propose some delicious recipes for sweet sauces for desserts, and thus give them a different and unique flavor.

Sauces are always unique options to accompany a wide variety of recipes. This is the case, for example, of hot sauces, ideal to serve together with meat, fish, pasta or fish dishes.  Or cold sauces, especially suitable for salads and cold dishes.

A good example is the wonderful cucumber and yogurt sauce, known in Turkey as cacik  and in Greece as tzatzik, and which can be eaten as a soup or directly as a sauce for kebabs or dips.

But what about sweet sauces? They are especially suitable options to accompany desserts.  In this sense, the recipes for sweet sauces that we provide below are to taste and accompany all kinds of desserts.

How to make delicious sweet sauces for desserts:

Red fruit sauce

The red fruit sauce is very easy to prepare and it is a sauce that is very tasty.

With this red fruit sauce we can accompany ice cream, yogurt, pannacotta, to fill cakes, tartlets, cover a cheesecake.


  • 500 grams red fruit
  • A sheet of gelatin.
  • 4 tablespoons of sugar.
  • Mineral water.


  1. In a little cold water we put the gelatin sheet to hydrate.
  2. We wash the red fruits well and put them in a saucepan with water to cook.
  3. Cook over medium heat and let them boil for about 5 minutes.
  4. Remove from the heat, drain the red fruits and crush them in the blender.
  5. We pass the red fruits through a fine sieve or fine strainer.
  6. Once strained, heat the red fruit puree together with the sugar and add the already hydrated gelatin sheet.
  7. We cook with low fire the red fruits until it boils.
  8. Once it boils, remove it from the heat.
  9. Stir a bit and place the red fruit sauce in a sauce boat or bowl to take to the table.

Orange flavored syrup

This syrup flavored with oranges is ideal for dipping biscuits, cakes, accompanying French toast, tocino de cielo, flan.


  • The skin of 4 oranges without the white parts.
  • 2 cups of white sugar.
  • The juice of half an orange.


  1. We wash the orange skins well and put them in a heater with water.
  2. Cook the skins over moderate heat until it boils.
  3. When it is boiling add the sugar and orange juice.
  4. Let cook stirring frequently until the syrup thickens.
  5. Once the point is reached, remove from the heat, and remove the orange peel.
  6. We have the syrup in a sauce boat or bowl to take it to the table.
  7. Let cool to serve.

Orange sauce

Orange sauce is a sauce that we can taste to accompany ice cream, custard, chocolate mousse, and chocolate cake.


  • The orange peel without the white parts.
  • 100 grams of orange jelly.
  • 100 grams of peach jam.
  • A tablespoon of orange liqueur.


  1. Wash the orange skin, dry it well and cut it into very thin slices.
  2. We put water to boil in a heater to scald the skin of the orange.
  3. Once the water begins to boil, add the orange peel and blanch for 5 minutes.
  4. Remove from heat, and drain the water.
  5. Pass the jam and gelatin through a fine sieve and add the orange liqueur.
  6. Next we add the orange peel.
  7. We put everything in a heater on the fire and heat the sauce.
  8. We have the orange sauce in a small bowl or sauce boat to take it to the table.
  9. This orange sauce can be enjoyed both hot and cold.

Apricot sauce

Apricot sauce is an ideal sauce to accompany chocolate cakes, to fill cakes, tartlets, cover cakes, and accompany yogurt and ice creams.


  • 300 grams of apricots without pipe.
  • 180 grams of white sugar.
  • 240ml from mineral water.


  1. Remove the seeds from the apricots and wash them well.
  2. Crush the apricots in the blender until they are pureed and set aside.
  3. In a heater put the water and sugar and cook over medium heat until it boils.
  4. Stir frequently and cook until thick.
  5. Once it has thickened, add the apricot purée and cook until it thickens and we notice that it reaches the consistency of jam.
  6. Remove from the heat and pass the apricot sauce through a fine strainer.
  7. Put the apricot sauce in a bowl or gravy boat.
  8. The apricot sauce can be enjoyed both hot and cold.

Hot fudge sauce

The hot chocolate sauce is ideal to accompany peach mousse, orange mousse, to fill or cover cakes, pastries, to taste with vanilla, mint, hazelnut ice cream, to accompany with bananas, to accompany crepes.


  • 300 grams of dark chocolate.
  • 240ml thick cream


  1. Prepare a bowl to melt the chocolate in a bain-marie.
  2. Chop the chocolate and melt it over medium heat, stirring frequently until it is well melted.
  3. Once it is well melted and still in the fire, we gradually incorporate the cream into the chocolate.
  4. Mix well and when it starts to boil, remove from heat.
  5. We have the chocolate sauce in a sauce boat or in a glass bowl and take it to the table.
  6. We will taste it warm with the dessert that we have chosen for the chocolate sauce.


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