4.50 from 4 votes

This raspberry sauce recipe is ludicrously easy and makes a delicious coulis that's amazing on pancakes, cereal, ice cream or fruit.

Recipe

Raspberry coulis is the red sauce that pastry chefs often use to decorate your dessert plate with swirls. While it borders on overuse in restaurants, I don't know why it hasn't caught on more as a home condiment. I mean think about it... it's like the fruity cousin of ketchup that turns ordinary sweets into something special.

Drizzle it on breakfast foods like French toast (Pain Perdu), Matcha Oatmeal, granola, Matcha Pancakes, or yogurt for a vibrant start to your day. It even makes for a fun dipping sauce for Sata Andagi (Okinawan Donuts), or a snack-sized plate of sliced fruit in the middle of your day.

Aside from being delicious and versatile, this raspberry sauce is also ludicrously easy to make, taking about five minutes from start to finish. While you can use fresh raspberries when they're in season, this works just as well with frozen berries as well.

Just put the raspberries in a bowl with some sugar and a little water and then microwave them until the mixture starts to boil. This pasteurizes the berries to make the coulis last longer without effecting their delicate, fresh taste. A splash of lemon juice intensifies the taste of the coulis, and a quick whirl in a blender helps break up the fruit before it's passed through a sieve to remove the seeds. Easy right?

Once made, the coulis will last for about a week in the fridge, so I like to keep it in a squeeze bottle to make it easy to use.

📖 Recipe

Raspberry Coulis

4.50 from 4 votes

Print Pin

Prep Time 2

Cook Time 3

Total Time 5

Yield servings

Equipment

1 Blender

1 Fine Mesh Strainer

1 Spatula

1 Squeeze Bottle

Units

Ingredients

200 grams raspberries (~2 cups)
3 tablespoons evaporated cane sugar - evaporated cane juice
2 tablespoons water
1 tablespoon lemon juice

Instructions

Microwave the 200 grams raspberries, 3 tablespoons evaporated cane sugar and 2 tablespoons water until the raspberries start to melt and the resulting liquid starts boiling. How long this takes will depend on your microwave and the temperature of your berries. My frozen raspberries took about 3 minutes in my microwave, but fresh raspberries will take less time.
Stir in the 1 tablespoon lemon juice and then dump the raspberries into a blender or food processor. Give the coulis a couple short pulses to puree the fruit, but be careful not to overdo it as the seeds will break up small enough to pass through the sieve which will result in a gritty raspberry sauce.
Pass the pureed raspberries through a fine-mesh strainer using a silicon spatula and collect the coulis in a bowl below.

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Nutrition Facts

Calories • 39kcalCarbohydrates • 10gProtein • 0.4gFat • 0.2gSaturated Fat • 0.01gPolyunsaturated Fat • 0.1gMonounsaturated Fat • 0.02gSodium • 1mgPotassium • 55mgFiber • 2gSugar • 8gVitamin A • 11IUVitamin C • 10mgCalcium • 9mgIron • 0.2mg