Raspberry Coulis Recipe
Introduction
This simple raspberry coulis is a vibrant and versatile sauce that brightens up desserts, breakfasts, and drinks alike. Made with just a few ingredients, it captures the fresh, sweet-tart flavor of raspberries in a smooth, pourable form.
Ingredients
- 250g (8 oz) raspberries (fresh or frozen, no need to thaw)
- 2 1/2 tablespoons caster sugar (superfine or regular granulated sugar)
- 1/2 teaspoon lemon juice
Instructions
- Step 1: Place the raspberries, sugar, and lemon juice in a small saucepan over medium heat. As the mixture heats, the raspberries will release their juices. When it starts to simmer and the raspberries soften, mash them gently with a fork.
- Step 2: Let the mixture simmer for 3 minutes, then puree it using a stick blender. If your stick blender’s head can be fully submerged, puree directly in the saucepan; otherwise, transfer the mixture to a jug before blending.
- Step 3: Strain the pureed mixture through a fine sieve into a bowl, pressing to extract as much liquid as possible. Discard the seeds left behind.
- Step 4: Allow the coulis to cool completely at room temperature, then refrigerate until ready to use. It will thicken as it cools. Thin with a little water if needed. Serve cold or warm as desired.
Tips & Variations
- Use fresh raspberries for a brighter flavor, but frozen work perfectly and save time since they don’t need thawing.
- Adjust sweetness by adding more or less sugar depending on your raspberry sweetness and personal taste.
- For a seedless coulis without straining, blend well and use as is for a more rustic texture.
- Add a splash of vanilla extract or a pinch of cinnamon for a different flavor twist.
Storage
Store the raspberry coulis in an airtight container in the refrigerator for up to 5 days. Reheat gently if serving warm or use it cold straight from the fridge. For longer storage, freeze in small portions and thaw as needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries for this recipe?
Yes, frozen raspberries work well and don’t need to be thawed before cooking. They will release liquid as they heat, making the coulis easy to prepare.
Do I have to strain the coulis?
Straining is optional but recommended if you want a smooth, seed-free sauce. If you don’t mind the texture, you can skip this step and use the coulis as is.
PrintRaspberry Coulis Recipe
This Raspberry Coulis is a simple and vibrant sauce made from fresh or frozen raspberries, sugar, and a hint of lemon juice. It can be served cold or warm, perfect for drizzling over desserts, pancakes, or yogurt to add a fresh and tangy fruit flavor. The coulis is smooth, free of seeds thanks to straining, and easy to prepare with minimal ingredients and effort.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 3/4 cup (180 ml) coulis 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Ingredients
Raspberry Coulis Ingredients
- 250g (8 oz) raspberries, fresh or frozen (no need to thaw)
- 2 1/2 tbsp caster sugar (superfine sugar) or regular granulated sugar
- 1/2 tsp lemon juice
Instructions
- Heat and mash: Place the raspberries, caster sugar, and lemon juice in a small saucepan over medium heat. As the mixture heats, the raspberries will release their juice. Once the liquid begins to simmer and the raspberries soften, mash them with a fork to break down the fruit.
- Simmer and puree: Allow the mixture to simmer gently for 3 minutes. Then puree the mixture using a stick blender directly in the saucepan if submerged, or transfer to a jug to blend until smooth.
- Strain the coulis: Pour the pureed raspberry mixture through a fine sieve or strainer into a bowl, pressing with a spoon to extract as much liquid as possible while removing the seeds. Discard the seeds.
- Cool and store: Let the strained coulis cool completely at room temperature, then refrigerate until needed. The coulis will thicken when chilled. If it becomes too thick, thin it with a little water before serving. This sauce can be enjoyed cold or warmed slightly depending on your preference.
Notes
- Using frozen raspberries is convenient and they do not need to be thawed before cooking.
- Straining is optional but recommended for a smooth texture without seeds.
- Coulis can be stored in the refrigerator for up to 3-4 days.
- If you prefer a sweeter sauce, adjust the sugar amount to taste.
- This versatile coulis works great as a topping for ice cream, cheesecake, pancakes, or yogurt.
Keywords: Raspberry coulis, Raspberry sauce, Fruit coulis, Dessert sauce, Raspberry topping
