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.

A glass jar filled with vibrant raspberry coulis sits on sheet music, next to a metal spoon and fresh raspberries, with a folded white cloth in the background.

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

  • Raspberries. Fresh berries and frozen work perfectly in this recipe.
  • Granulated white sugar. I don’t use brown sugar or coconut sugar as this brings extra flavor that can take away from the raspberries.
  • Lemon juice: This helps bring out the natural raspberry flavor.

How to make raspberry coulis

  1. In a medium saucepan combine raspberries, sugar, lemon juice and salt.
sugar and raspberries.
  1. Cook over medium-low heat while stirring until the raspberries start to release their juices.
bubbling raspberry sauce in saucepan.
  1. Once simmering, lower the heat and simmer the berries until it has slightly thickened and the berries have all broken down.
a spatula pushing berries in a sieve.
  1. Push the raspberry sauce through a fine mesh sieve to remove the seeds.
raspberry seeds in a sieve.

Take your time doing this to extract as much raspberry pulp as possible. The pulp is what stops the sauce from being too runny.

raspberry sauce pouring into jar.
  1. 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.

raspberry sauce being poured onto ice cream.
a small jar of raspberry sauce.

Easy Raspberry Coulis

Elien Lewis
Tangy, sweet and a gorgeous pop of color. This is the perfect sauce for desserts and breakfasts.
4.75 from 4 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 58 kcal

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.

Notes

Both US customary and metric measurements are provided. Use the toggle on the recipe card to switch between the two. 
You can adjust the sugar amount in this recipe to suit your taste.

Storing

Raspberry sauce will store in an air-tight container in the fridge for up to a week. Alternatively, it can be stored in a freezer-safe container for up to 3 months. For easy access, freeze the sauce in an ice-cube tray. Once frozen, place the cubes in a zip-top bag and defrost only the amount you need.

Nutrition

Serving: 1servingCalories: 58kcalCarbohydrates: 14gProtein: 0.4gFat: 0.3gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 30mgPotassium: 57mgFiber: 2gSugar: 12gVitamin A: 12IUVitamin C: 10mgCalcium: 9mgIron: 0.3mg
Keyword Coulis, raspberry
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