For a richer flavor, try using a mix of raspberry varieties. If you don't have fresh raspberries, frozen raspberries can be used. Be sure to thaw them completely and drain any excess liquid before blending. A splash of raspberry liqueur or a drop of rosewater can add an extra layer of sophistication to the coulis. Serve over ice cream, yogurt, pancakes, waffles, or as a sauce for grilled meats.
Raspberry Coulis
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PREP TIME5 mins
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COOK TIME0 mins
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TOTAL TIME10 mins
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SERVING8 People
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VIEWS9
Capture the vibrant essence of summer with this luscious raspberry coulis. A bright, fruity sauce that adds a touch of elegance to any dessert, from creamy cheesecakes to delicate panna cotta. Its intense flavor and silky texture will elevate your culinary creations.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Fiber2 g
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Protein0 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In the bowl of a food processor or blender, combine the raspberries, sugar, and lemon juice. (Prep time: 2 minutes)
02
Step
2 mins
Blend until completely smooth and the sugar has fully dissolved. This should take approximately 15-20 seconds. Taste and adjust the sweetness as needed, adding more sugar if the raspberries are particularly tart. Blend again briefly to incorporate. (Blending time: 2 minutes)
03
Step
5 mins
For an exceptionally smooth coulis, strain the mixture through a fine-mesh sieve, pressing gently to extract all the flavorful liquid. This step removes the seeds, resulting in a silky texture. (Straining time: 5 minutes)
04
Step
30 mins
Transfer the coulis to an airtight container and refrigerate until ready to serve. Chilling allows the flavors to meld and intensifies the vibrant color. The coulis can be stored in the refrigerator for up to 3 days. (Chilling time: at least 30 minutes)
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RECIPE REVIEWS
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Destiney Murray
Jun 30, 2025Quick, easy, and tastes amazing. I made this for breakfast and it was restaurant quality!
Ernesto Wehner
Jun 20, 2025I added a little bit of Chambord and it was amazing!
Lisandro Wolf
Jun 20, 2025The straining step is key for getting a really smooth coulis. I used a chinois for even better results!
Adriel Greenholt
Jun 19, 2025This recipe is so easy and delicious! I made it for a dinner party and everyone raved about it.