This Raspberry Coulis is thick, sweet, tart, and perfect for your favorite desserts. This tasty puree is smooth and delicious, and will really level up your dishes.
Table Of Contents
Recipe Details
When making desserts, this Raspberry Coulis is a great addition. I absolutely love drizzling it on cakes and tarts, giving them a delicious flavor that makes them both look and taste amazing. You’ve got to try this recipe.
- TASTE: The raspberries give this coulis a sweet-tart flavor that is delicious. The tart tang of the lemon complements the sweet sugar.
- TEXTURE: Strained of seeds, this Raspberry Coulis is ultra smooth and slightly thick. It’s perfect for drizzling on tasty desserts.
- TIME: This recipe takes about 25 minutes to make.
- EASE: With just 3 ingredients, this sauce is so easy. It’s simple and minimalist, making it an easy addition to your dessert table.
What You’ll Need
Ingredient Notes
- Raspberries- Fresh raspberries are best for this coulis as they have the best flavor.
- Sugar- White granulated sugar is just what you need.
- Lemon- Fresh lemon juice is best, but concentrate can be used in a pinch.
Add-ins and Substitutions
- Substitute other berries- You can use this recipe to make coulis of blueberries, blackberries, and even ripe strawberries.
- Use a different sweetener- You can also make this sauce with honey or equal amounts of stevia or monk fruit sweetener. Powdered sugar also works.
- Use frozen raspberries- If you have no fresh raspberries, you can use frozen, too. Just allow them to thaw first.
- Add Grand Marnier- Adding a little Grand Marnier gives the coulis a rich orange flavor that is both sweet and slightly bitter.
How to Make Raspberry Coulis
- Combine the berries and sugar. Add the raspberries and sugar into a medium size saucepan.
- Muddle and cook it. Crush it up with a wooden spoon and cook the crushed raspberries on medium heat for about 15 to 20 minutes.
- Add lemon. Then add the lemon juice.
- Strain and cool. Pour the cooked raspberry and sugar mixture through a fine-mesh sieve into a bowl and let it cool completely before transferring to a jar to refrigerate.
Pro Tip: Use a spatula to mix and press as much of the mixture through the sieve as possible for best results.
Recipe Tips
- Clean the raspberries- Dirt and other debris can get into fruit packages, so rinse your raspberries well. Do this right before you use them to avoid mold forming as they sit.
- Mash the raspberries thoroughly- Releasing the juices of the berries completely helps them to better mix with the sugar for a thick sauce.
- Double the recipe- This sauce is easy to freeze and a great way to use fresh raspberries while they’re in season, so feel free to double the batch for later.
FAQs
Raspberry coulis is strained through a fine-mesh strainer to remove any pieces of fruit or seeds, unlike a puree. It’s smooth and decadent, making it a rich sauce, unlike a basic puree.
Coulis can be served either warm or cold, but if you are going to use it on ice cream, make sure you cool it in the fridge before drizzling it on top.
Serving Suggestions
This Raspberry Coulis recipe is the perfect addition to cakes, ice cream, pastries, and cheesecake. This tasty sauce makes every dessert taste better.
- Cakes: Drizzle this coulis over Strawberry Bundt Cake, Lemon Pound Cake (VIDEO), Honey Raspberry Cake, or Berry Chantilly Cake.
- Ice cream: Top your favorite ice cream scoops with this Raspberry Coulis. Try it on this No Churn Vanilla Ice Cream, Easy Ube Ice Cream, or even Honeydew Melon Sorbet.
- Pastries: Add it to a Cherry Danish, Strawberry Nutella Puff Pastry, or Cream Cheese Danish (VIDEO).
- Cheesecake: Top No-Bake Cheesecake Bars, Sopapilla Cheesecake, Chocolate Cheesecake Bars, and New York Style Cheesecake with this raspberry sauce.
Make This Recipe in Advance
Make ahead: You can prepare this sauce well in advance and keep it stored in the refrigerator until you need it.
Storing: Store this Raspberry Coulis in an airtight jar in the fridge for about one week.
Freeze: You can freeze this coulis in a freezer safe ziplock bag or pour it into ice cube trays. Once frozen, transfer the cubes to a ziplock bag and only use as much as you need. They will keep for 3-4 months.
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Full Recipe Instructions
Raspberry Coulis
Equipment
Ingredients
- 12 oz raspberries
- 1/4 cup granulated sugar
- 1 Tbsp lemon juice fresh
Instructions
- Add the raspberries and sugar into a medium size saucepan.
- Crush it up with a wooden spoon and cook the crushed raspberries on medium heat for about 15 to 20 minutes.
- Then add the lemon juice.
- Pour the cooked raspberry and sugar mixture through a fine-mesh sieve into a bowl and let it cool completely before transferring to a jar to refrigerate. Tip: Use a spatula to mix and press as much of the mixture through the sieve as possible. Keep refrigerated in an air-tight jar for about one week.
Nutrition
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