Quick & Easy Raspberry Coulis

If you ask me, raspberry coulis is one of those recipes everyone should know how to make.

This sweet and slightly tart sauce is basically a fancy name for pureed raspberries, strained until silky smooth. Fresh berries get cooked down with just a touch of sugar and a squeeze of lemon juice.

It’s the kind of sauce that makes desserts look like they came from a nice restaurant, even though it only takes about 15 minutes to make. Drizzle it over cheesecake, ice cream, or swirl it into yogurt.

It’s a go-to recipe that works any time of year, whether you’re using fresh summer berries or frozen ones from the store.

What Kind of Raspberries Should I Use?

Fresh or frozen raspberries will work perfectly fine for making coulis, so don’t stress if you can’t find fresh ones at the store. Fresh raspberries are great when they’re in season and at their peak sweetness, but frozen berries are actually picked at their ripest point and can be just as flavorful. If you’re using fresh raspberries, look for ones that are bright red, plump, and free from any mold or mushiness. When using frozen berries, just make sure to thaw them completely before starting your coulis – this will help you better control the consistency of your sauce.

Options for Substitutions

This simple sauce recipe can work with a few substitutions if needed:

• Raspberries: Fresh or frozen raspberries both work great here. You can also try other berries like strawberries or blackberries – just keep in mind that each berry will give its own unique flavor and color. If using strawberries, you might need to add a bit more lemon juice since they’re naturally sweeter.
• Powdered sugar: Regular granulated sugar works too, though powdered sugar dissolves more easily. If using granulated sugar, warm your berry mixture slightly to help it dissolve better. You could also try honey or maple syrup, starting with 2-3 tablespoons and adjusting to taste.
• Lemon juice: Lime juice works just as well, or you can use orange juice for a slightly different citrus note. The acid is important to balance the sweetness, so try not to skip it entirely.

Watch Out for These Mistakes While Cooking

The biggest mistake when making raspberry coulis is not straining the sauce properly – always use a fine-mesh strainer and gently press with a rubber spatula to remove all seeds while keeping the smooth texture you’re looking for.

Another common error is adding too much sugar at the beginning – it’s better to start with less and adjust to taste after straining, since raspberries can vary greatly in sweetness and you can’t undo too much sugar once it’s added.

The consistency of your coulis matters a lot, so avoid the temptation to add extra liquid early in the process – if needed, you can always thin it out after straining by adding small amounts of water or lemon juice until you reach the perfect pourable consistency.

For the freshest flavor, remember to let your berries come to room temperature before processing, and don’t cook the coulis for too long as excessive heat can dull the bright raspberry taste.

What to Serve With Raspberry Coulis?

This smooth, bright raspberry sauce is super flexible and works great with all kinds of desserts! You can drizzle it over cheesecake or pound cake for a pop of fruity flavor, or use it to dress up a simple bowl of vanilla ice cream. For breakfast and brunch, try spooning it over pancakes, waffles, or French toast – it’s way more interesting than regular maple syrup. I also love adding a swirl of raspberry coulis to yogurt parfaits or using it as a fancy topping for pavlova or chocolate mousse.

Storage Instructions

Keep Fresh: This raspberry coulis stays good in an airtight container in the fridge for up to 5 days. The sauce might separate a bit while sitting – that’s totally normal! Just give it a quick stir before using and it’ll be good as new.

Freeze: Want to save some for later? Pour the cooled coulis into ice cube trays or small freezer containers and freeze for up to 3 months. This is super handy when you need just a small amount for garnishing desserts or flavoring drinks!

Make Ahead: This sauce is perfect for making ahead of time for parties or special occasions. You can prepare it a few days before you need it, and it’ll be ready to go when you want to dress up your desserts. Just remember to take it out of the fridge about 30 minutes before serving to let it come to room temperature.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 250-300
• Protein: 2-3 g
• Fat: 0-1 g
• Carbohydrates: 65-75 g

Ingredients

• 3 cups (12 oz) fresh raspberries
• 1/4 cup confectioners’ sugar, plus more to taste
• 1 tsp fresh lemon juice

Step 1: Purée the Raspberries

• 3 cups (12 oz) fresh raspberries
• 1/4 cup confectioners’ sugar

In a food processor or blender, combine the fresh raspberries and 1/4 cup confectioners’ sugar.

Pulse the mixture until the raspberries are completely puréed and smooth.

Step 2: Strain the Purée

• raspberry purée from Step 1

Place a fine-mesh sieve over a small bowl and pour in the raspberry purée from Step 1.

Press the mixture through the sieve with a spoon or spatula to extract as much juice as possible, leaving the seeds and pulp behind.

Discard the solids.

Step 3: Add Lemon Juice and Adjust Sweetness

• 1 tsp fresh lemon juice
• additional confectioners’ sugar, to taste
• strained raspberry purée from Step 2

Stir the fresh lemon juice into the strained raspberry purée.

Taste the mixture and, if desired, add more confectioners’ sugar to achieve your preferred sweetness.

I always like to taste and adjust the sugar at this stage for perfectly balanced flavor.