Simple Raspberry Coulis

Simple Raspberry Coulis

A smooth, tangy raspberry sauce ready in minutes, perfect for drizzling over desserts.

Total 25 min Makes 16 oz Calories 65/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This raspberry coulis simmers fresh or frozen berries with sugar and lemon juice, then strains to a silky, seedless sauce. It brings a bright, tart-sweet finish to cheesecake, ice cream, pancakes, or plated desserts, and keeps well in the fridge for a quick flavor boost anytime.

Ingredients

  • 4 cups raspberries, fresh or frozen
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons water

Method

  1. Combine the raspberries, sugar, lemon juice, and water in a 6-quart saucepan over medium heat.

  2. Bring the mixture to a simmer, stirring occasionally, until the raspberries break down and the sugar dissolves.

  3. Remove from heat and let cool slightly, about 5 minutes.

  4. Pour the mixture through a fine-mesh strainer set over a bowl, pressing with a spatula to extract the juice and leave the seeds behind.

  5. Discard the seeds and transfer the strained coulis to a jar or airtight container.

  6. Chill the coulis in the refrigerator until ready to serve, at least 1 hour.

Rate this recipe

★ 4.5 (1)

Simple Raspberry Coulis

This raspberry coulis simmers fresh or frozen berries with sugar and lemon juice, then strains to a silky, seedless sauce. It brings a bright, tart-sweet finish to cheesecake, ice cream, pancakes, or plated desserts, and keeps well in the fridge for a quick flavor boost anytime.

25 min 16 oz 65 cal

Ingredients

  • 4 cups raspberries, fresh or frozen
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons water

Method

  1. 1

    Combine the raspberries, sugar, lemon juice, and water in a 6-quart saucepan over medium heat.

  2. 2

    Bring the mixture to a simmer, stirring occasionally, until the raspberries break down and the sugar dissolves.

  3. 3

    Remove from heat and let cool slightly, about 5 minutes.

  4. 4

    Pour the mixture through a fine-mesh strainer set over a bowl, pressing with a spatula to extract the juice and leave the seeds behind.

  5. 5

    Discard the seeds and transfer the strained coulis to a jar or airtight container.

  6. 6

    Chill the coulis in the refrigerator until ready to serve, at least 1 hour.