Raspberry Coulis

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

Course Condiments & Pickles

Cuisine French

Level Beginner

Main Ingredient Fruit

Diet Dairy-Free, Gluten-Free, Low-Fat, Pescatarian, Vegan, Vegetarian

Prep Time 2

Cook Time 3

Total Time 5

Servings servings

Calories 39kcal

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.
200 grams raspberries, 3 tablespoons evaporated cane sugar, 2 tablespoons water
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.
1 tablespoon lemon juice
Pass the pureed raspberries through a fine-mesh strainer using a silicon spatula and collect the coulis in a bowl below.