Raspberry Coulis Recipe
A simple but elegant Raspberry Coulis is the perfect dessert sauce for pouring over cheesecake, brownies, ice cream, or almost anything else you can think of! Use fresh or frozen raspberries to make this fabulous, easy fruit sauce that elevates any dish!
Servings: 8 servings
Calories: 55kcal
Ingredients
- 12 ounces raspberries (fresh or frozen)
- ⅓ cup granulated sugar
- 3 Tablespoons water
- 1 teaspoon fresh lemon juice
Instructions
- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium-low heat. Cook and stir until the raspberries are soft and syrupy.
- Transfer to a blender and blend for a few seconds until smooth. Pour through a fine mesh sieve over a bowl, using the back of a spoon to press the liquid through. Discard any seeds that remain.
- Store in an airtight container in the fridge for up to 1 week or freeze for up to 6 months.
Notes
- Alternatively, you could microwave the water and sugar for 1-2 minutes until the sugar is dissolved into a simple syrup. Then add the syrup and the raspberries (fresh or frozen) to the blender and blend until pureed.
- If you would like a slightly thicker raspberry sauce, I recommend letting the raspberry coulis simmer on the stove for a few minutes to evaporate some of the liquid content rather than thickening with a cornstarch slurry.
- I prefer my raspberry coulis not too sugary sweet or it starts to taste a little on the jammy side. If you would like it sweeter, you could go up to ½ cup of sugar. It might also depend on the natural sweetness of the raspberries to begin with.
Nutrition
Calories: 55kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 65mg | Fiber: 3g | Sugar: 10g | Vitamin A: 14IU | Vitamin C: 11mg | Calcium: 11mg | Iron: 1mg