Easy Raspberry Coulis
This raspberry coulis comes together in minutes with just raspberries, a little sugar and a squeeze of lemon. It turns into a smooth, tart-sweet sauce that’s brilliant drizzled over ice cream, folded into yogurt, or spooned onto pancakes.
Why you’ll love this raspberry coulis
This recipe is perfect for making at any time of the year, not just for special occasions. It can be made using fresh raspberries or frozen raspberries. Coulis is the French culinary term for a smooth sauce. A coulis can also be made using a fruit puree, where all the ingredients are blended into a smooth sauce. I prefer pushing it through a fine-mesh strainer it to get more of a pure raspberry flavor, without the seeds. It’s perfect for swirling into raspberry ice cream, raspberry cheesecake bars, on sweet cream pancakes, angel food cake, pound cake, and more. This sauce contains no added thickeners, it naturally thickens as it cools.
I’ve got a strawberry coulis recipe too!
Just a few ingredients
How to make raspberry coulis
- In a medium saucepan combine raspberries, sugar, lemon juice and salt.
- Cook over medium-low heat while stirring until the raspberries start to release their juices.
- Once simmering, lower the heat and simmer the berries until it has slightly thickened and the berries have all broken down.
- Push the raspberry sauce through a fine mesh sieve to remove the seeds.
Take your time doing this to extract as much raspberry pulp as possible. The pulp is what stops the sauce from being too runny.
- Let the sauce cool down completely before pouring it into clean jars.
Storing and make-ahead
Let the coulis cool completely, then transfer it to an airtight jar. It will keep in the fridge for up to five days. If you want to hold onto summer’s flavor longer, freeze the sauce in an ice-cube tray. Once frozen, pop the cubes into a zip-top bag and defrost only what you need.
Uses for raspberry sauce
Here are some ways to use this simple raspberry sauce.
- Drizzle it over plain yogurt or pour over french toast
- Add it to a bowl of ice cream.
- Drizzle it over a stack of sourdough pancakes and Belgian waffles.
- Over any chocolate desserts like chocolate brownies or flourless chocolate cake
More raspberry recipes
Easy Raspberry Coulis
Ingredients
- 370 g raspberries fresh or frozen
- 100 g granulated sugar
- 1/2 Tablespoon lemon juice
- 1/8 teaspoon salt
Instructions
- In a medium saucepan combine raspberries, sugar, lemon juice and salt. Cook over medium-low heat while stirring until the raspberries start to release their juices. 370 g raspberries, 100 g granulated sugar, 1/2 Tablespoon lemon juice, 1/8 teaspoon salt
- Stir at regular intervals as the raspberries come to a simmer.
- Once simmering, lower the heat and simmer the berries for around 8 minutes until it has slightly thickened and the berries have all broken down.
- Take the raspberry mixture off the heat. Balance a fine mesh strainer over a bowl and tip in the raspberries. Use a spatula or spoon to rub the mixture through the strainer.
- Take your time doing this to get all the raspberry pulp you can. Scrape the bottom of the sieve to get all the pulp that's accumulating there.
- Take your time pushing all the pulp through so you only have raspberry seeds remaining. The pulp is what stops the sauce from being too runny.
- Let the warm sauce come to room temperature before pouring it into a clean jar or airtight container.
