Get the Recipe:
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 (240 g) raspberries*
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (15 ml) lemon juice
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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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