Raspberry Coulis
Published
If you’ve never made raspberry coulis before, you’re in for a treat. This vibrant, tangy-sweet sauce is one of my favorite ways to dress up just about any dessert—and the best part? It only takes 4 simple ingredients and a few minutes to make. No fancy equipment, no complicated steps—just fresh or frozen raspberries, a bit of sugar, lemon juice, and water.
I love keeping a jar in the fridge to drizzle over vanilla ice cream, pancakes, or even yogurt in the morning. It’s also the perfect finishing touch for special occasion desserts like flourless chocolate cake or gluten-free angel food cake. Whether you’re hosting a dinner party or just want to elevate a weeknight treat, this raspberry coulis is a quick win that tastes like something straight from a fancy bakery.
Raspberry Coulis
Ingredients
- ½ cup sugar
- 2 tbsp water
- 2 tbsp lemon juice
- 1 lb. raspberries, fresh or frozen
Instructions
- Break down the raspberries by adding them to a saucepan along with the sugar, water, and lemon juice. Stir occasionally until broken down. This will take about 5 minutes.
- Add the mixture to a blender and puree.
- Pour the blended mixture through a strainer and discard the raspberry seeds.
- Let the mixture cool to room temperature, and then store it in an airtight container in the fridge.
Notes
- This recipe is versatile in using fresh or frozen. Use what you have in the freezer, or buy the raspberries fresh and in season.
- The coulis will thicken as it cools. If you want to make the raspberry coulis a little bit thicker, add a tad bit of cornstarch and stir. Add in small amounts so that you don’t have to try to thin it out by adding too much water. If you want to thin it out you can always add a tad bit of water or lemon juice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Raspberry Coulis Step by Step
Gather the Ingredients: Gather all the ingredients together.
Cook the raspberries: In a saucepan, combine 1 lb. of fresh or frozen raspberries, ½ cup of sugar, 2 tbsp of water, and 2 tbsp of lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down, about 5 minutes.
Blend the Mixture: Transfer the cooked raspberry mixture to a blender and puree until completely smooth.
Strain the Puree: Pour the blended mixture through a fine mesh strainer into a bowl, pressing with a spoon to extract as much liquid as possible. Discard the raspberry seeds left behind in the strainer.
Cool and Store: Let the strained raspberry mixture cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate until ready to use.
Serving Suggestions
This raspberry coulis is a total flavor booster—yes, it’s amazing over keto ice cream, but don’t stop there. I love serving it at brunch over pancakes, waffles, or French toast, and it’s equally delicious stirred into yogurt, spooned over gluten free cheesecake, or our no-bake cheesecake, or even layered into parfaits. Hosting a party? Use it as a vibrant topping for panna cotta or swirl it into a cocktail or mocktail for a pop of color and tart-sweet flavor. Once you make it, you’ll find yourself reaching for it again and again.
Storage Instructions
Store any leftover raspberry coulis in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for up to 4–5 months—just thaw it in the fridge before using.
If you don’t want to bake anything to pair with it, it is a great option to drizzle over the top of fresh fruit, too.
