FRESH RASPBERRY COULIS — Made with three simple ingredients, you can whip up this beautiful, tart raspberry sauce in almost no time. Perfect on ice cream, cheesecake, waffles and so much more!
Fresh Raspberry Coulis is the kind of thing everyone needs to know how to make. Luckily, it’s super easy and uses only three ingredients, so if you haven’t tried it before, now is the time!
A coulis is simply a sauce made from strained pureed fruits or vegetables–in this case, fresh raspberries. Although you can also make this sauce with frozen raspberries and no one will no the difference.
Speaking of straining, you really don’t want to skip that step. Otherwise you’ll have a sauce full of raspberry seeds, and no one likes getting raspberry seeds stuck in their teeth!
I think it’s fair to say that raspberry coulis is probably the most popular type of coulis, and for good reason.
It’s also a great accompaniment to breakfast, served over waffles, pancakes, French toast, and even on toast or English muffins. I really love how all the wonderful raspberry flavor gets trapped in the nooks and crannies of an English muffin.
You can also stir it into a glass or pitcher of lemonade for a quick and easy raspberry lemonade. And since you can keep in the refrigerator for up to a week, or freeze it long term, there’s no reason you shouldn’t always have some raspberry coulis on hand.
Depending on the sweetness and ripeness of your raspberries, you may want adjust the sugar in the recipe up or down to suit your tastes.
But honestly, it’s just raspberries, sugar and a splash of lemon juice. This recipe is practically foolproof, and looks so impressive swirled on dessert plate. Trust me, people will think you’re fancy!
So if you have some raspberries that are almost too ripe to eat, you really should turn them into some Fresh Raspberry Coulis!
Be sure to save this Fresh Raspberry Coulis recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Raspberries
Appearance: Look for berries that are bright and uniform in color. Avoid berries that look dull, dark, wrinkled or dried out. Be sure to check the container for crushed or moldy berries–don’t forget to check the bottom too!
Storing: Do not wash raspberries until you are ready to use them. Store them in the container you bought them in, or some type of breathable container. Avoid keeping them in the coldest part of your fridge.
To freeze raspberries, arrange them in a single layer on a baking sheet. Place them in the freezer for a few hours, then pour the frozen berries into a large zip-top plastic bag or container. Frozen berries will keep for up to 10 months.
Here’s what you’ll need to make Fresh Raspberry Coulis
- Lemon juice
- 1 pound raspberries (fresh or frozen)
- 1/2 cup sugar
- 1 teaspoon lemon juice
- 1 tablespoon water
- Combine all of the ingredients in a medium saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, for 5-10 minutes until sugar is dissolved and mixture is thickened.
- Add the raspberry mixture to a blender and puree until smooth. Pour the mixture through a fine mesh strainer set over a bowl, pressing down on the sauce until the liquid is extracted. Discard the seeds.
- Store in a covered jar in the refrigerator for up to one week.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 52Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 13gFiber: 2gSugar: 10gProtein: 0g
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Who Dished It Up First: This is an original recipe.