Easy Raspberry Coulis
Tangy, sweet and a gorgeous pop of color. This is the perfect sauce for desserts and breakfasts.
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
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