If you’re looking to add a touch of elegance and a punch of vibrant flavor to your desserts, this raspberry coulis recipe is just what you need!
Ready to take your desserts from ordinary to extraordinary? This raspberry coulis recipe is just what you need! Made with raspberries, a hint of lemon, and just the right amount of sweetness, this versatile dessert sauce is perfect for drizzling over cakes, ice cream, and more. Whether you’re hosting a dinner party or simply elevating a weeknight treat, this raspberry coulis is sure to impress.
Why You’ll Love This Raspberry Coulis Recipe
- Bursting with flavor. The fresh, tangy taste of raspberries is beautifully balanced with a hint of lemon, making this coulis a delicious addition to so many desserts.
- Easy to make. With just a few simple ingredients and straightforward steps, you can whip up this delightful raspberry sauce in no time.
- Make-ahead friendly. This coulis can be made in advance and stored in the refrigerator or freezer, ready to elevate your treats whenever you need it.
What is a Coulis?
A coulis (pronounced as koo-LEE) is a smooth, thick sauce made from puréed and strained fruits or vegetables. Typically used to enhance the flavor and presentation of various dishes, coulis can be sweet or savory. The key characteristic of a coulis is its smooth, velvety texture, which is achieved by straining out any seeds or pulp.
What You’ll Need
See the recipe card below for the full recipe, including ingredient quantities and detailed instructions.
- Raspberries – Rinse in cold water and drain well.
- Sugar – The amount listed in the recipe is what I like to use, but feel free to adjust as needed.
- Lemon juice – This adds a bright, tangy balance to the sweetness of the coulis. I highly recommend using fresh lemon juice for the best flavor.
Can I Use Frozen Raspberries?
Yes, frozen raspberries will work for making coulis. Thaw them at room temperature before cooking. Keep in mind that frozen fruits have more moisture, so your sauce may be a bit thinner. Learn more: Fresh vs Frozen Fruits in Baking
How to Make Raspberry Coulis
- Cook. Combine the raspberries, sugar, and lemon juice in a saucepan, and cook over medium heat until saucy.
- Blend. Purée the raspberry mixture with a blender or an immersion blender.
- Strain. Pour through a fine-mesh sieve to remove the seeds. If needed, add water in small increments to get to the desired consistency.
Tips for Success
- Choose quality raspberries. I recommend fresh raspberries for the best flavor, but frozen raspberries work well, too, especially out of season.
- Be patient. It will take several minutes to cook the raspberry mixture so that the berries break down and the mixture thickens. Count on 5 to 7 minutes of cooking time.
- Blend carefully. Use a blender or immersion blender to purée the mixture for a smooth consistency. Be cautious of hot splatters if blending while still warm. Depending on the size of your pan, you may want to transfer the mixture to something larger before using an immersion blender, as it can otherwise make quite a mess.
- Strain well. For a smooth coulis, use a fine mesh strainer to strain the mixture thoroughly to remove all seeds. You can strain it twice for an extra-smooth texture.
- Adjust the thickness. If your coulis is too thick, add a little water (a tablespoon at a time) and stir until you get the consistency you want.
Variations
- Other berries. You can use this recipe with other berries, too, with a few small adjustments.
- Strawberries. Hull and chop the strawberries before cooking. They may take a bit longer to break down compared to raspberries.
- Blueberries. Blueberries might require a touch more lemon juice to enhance their flavor, as they are generally less tart than raspberries.
- Blackberries. Blackberries can be used similarly to raspberries, but be sure to strain the seeds thoroughly, as they tend to be larger and more prevalent.
- Mixed berries. Adjust the sugar and lemon juice to taste, as the sweetness and tartness will vary with the mix.
- Vanilla. Add a teaspoon of vanilla extract to the coulis for a warm, aromatic touch.
- Citrus twist. Swap the lemon juice for lime or orange juice to give a different citrusy flavor.
- Chambord. Add a tablespoon of Chambord or another raspberry liqueur after straining for an adult twist.
Serving Suggestions
This easy raspberry coulis recipe is great for adding a touch of sweet flavor and elegance to so many desserts. Try it on vanilla ice cream, pound cake, cheesecake, and angel food cake. I also really love it as a topping for ricotta cake and almond gâteau Breton. It’s also a great topping for breakfast treats like waffles, pancakes, and French toast.
How to Store
Keep your raspberry coulis in an airtight container in the refrigerator. It should keep up to a week.
Can Raspberry Coulis Be Frozen?
Yes! To freeze raspberry coulis, pour the cooled coulis into ice cube trays and freeze until solid. Once frozen, transfer the coulis cubes to a zip-top freezer bag, removing as much air as possible before sealing. Store the bag in the freezer for up to three months. When ready to use, simply thaw the desired number of cubes in the refrigerator or gently reheat them on the stovetop.
More Dessert Topping Recipes
Raspberry Coulis
Elevate your desserts with this simple and delicious raspberry coulis. Perfect for topping cakes, ice cream, and more, this vibrant sauce adds a burst of fresh berry flavor to any dish.
Ingredients
- 2 cups (240g) raspberries*
- 1/2 cup (100g) granulated sugar
- 1 tablespoon lemon juice
Instructions
- In a medium saucepan, combine the raspberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture becomes saucy. This should take about 5-7 minutes.
- Remove the saucepan from the heat and let the mixture cool slightly.
- Use a blender or an immersion blender to purée the raspberry mixture until smooth. (If using an immersion blender, you may need to transfer the sauce to something larger so you won't make a mess.)
- Pour the puréed mixture through a fine-mesh sieve or strainer into a bowl, using a spoon or small silicone spatula to press the sauce through the sieve. Discard the seeds left in the strainer.
- If the coulis is too thick, add a little water (1 tablespoon at a time) and stir until the sauce is the desired consistency. Transfer to an airtight container and refrigerate until ready to use.
Notes
*If using fresh raspberries, rinse them gently under cold water and drain well. If using frozen raspberries, let them thaw at room temperature or gently heat them in a saucepan. The quantity listed here doesn't need to be precise.
The yield can vary slightly based on the juiciness of the raspberries, how much you strain the mixture, and if you add any water to adjust the consistency.
Store in an airtight container in the refrigerator up to a week.
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