Easy Raspberry Coulis
Raspberry coulis is very easy to make, and it’s tangy, sweet, and a gorgeous pop of color.
It only has natural flavor and natural color, and it’s the perfect topping for raspberry ice cream, raspberry cheesecake bars, sweet cream pancakes, angel food cake, pound cake, and more.
This recipe is perfect to make at any time of the year and not just for special occasions. It can be made using fresh raspberries or frozen raspberries.
This was inspired by my raspberry mascarpone cake on this site. That recipe uses a raspberry compote which is also delicious but it contains seeds so it has more texture. This delicious dessert sauce is a seedless sauce and it’s silky smooth.
Coulis is the French culinary term for a smooth sauce. A coulis can also be made using a fruit puree, where everything is 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. I’ve got a strawberry coulis recipe too!
Ingredients
Find the amounts of the ingredients for this easy raspberry sauce in the recipe card at the bottom of this post. Here is a rundown of what you will need.
- Raspberries. Fresh berries and frozen work perfectly in this recipe.
- Granulated white sugar. Avoid using a brown sugar or coconut sugar as this will affect the flavor of the raspberry syrup.
- Lemon juice. This enhances the natural raspberry flavor.
- Salt. Helps to balance out the sweetness.
Instructions
Here is 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. Stir at regular intervals as the raspberries come to a simmer.
Once simmering, lower the heat and simmer the berries for around 12 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 into a sterilized airtight container.
Extra thick raspberry sauce
There is no cornstarch in this recipe. The sauce is a great consistency without it. It thickens more as it cools but stays a pourable sauce consistency. If you want an extra thick sauce, you can stir through a cornstarch slurry or add in chia seeds which act as a gelling agent.
A cornstarch slurry is a mixture of cornstarch mixed with cold water. Mixing it with cold water stops the cornstarch from becoming lumpy. Once you have strained or pureed the sauce, add it back to a saucepan. Mix together well 1/2 tablespoon cornstarch with 2 tablespoons of cold water. Add this to the sauce and bring it back to a boil, whisking regularly. As it boils the cornstarch will become clear and the sauce will thicken.
Substitutions
This process can be used to make syrup out of any berries!
- Strawberry
- Blueberries
- Blackberries
The sugar component in the recipe can be reduced or increased depending on the tartness of the berries. It can be substituted too with a sweetener of your choice, though this may affect the overall flavor.
Equipment
For this homemade raspberry coulis recipe, you’ll need a fine mesh sieve to push the cooked raspberries through, and a rubber spatula or spoon to push them through with. This makes a smooth sauce with perfect consistency.
Storage
The cooled raspberry sauce will store in an air-tight container in the fridge for up to a week. Alternatively, it can be frozen for up to 3 months in a freezer-safe container.
Uses
Here are some ways to use this simple raspberry sauce.
- Drizzle it over plain yogurt and make raspberry yogurt!
- Pour over french toast
- Use it as a cake filling
- 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
Easy Raspberry Coulis
Tangy, sweet and a gorgeous pop of color. This is the perfect sauce for desserts and breakfasts.
Ingredients
- 370g (3 cups) raspberries, fresh or frozen
- 100g (1/2 cup) 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.
- Stir at regular intervals as the raspberries come to a simmer.
- Once simmering, lower the heat and simmer the berries for around 12 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.
- Raspberry sauce will store in an air-tight container in the fridge for up to a week. Alternatively, it can be frozen for up to 3 months in a freezer-safe container.
Notes
You can increase or decrease the sugar amount in this recipe according to your tastes.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 58Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 26mgCarbohydrates: 14gFiber: 2gSugar: 12gProtein: 0g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
