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    Home » Recipes » Creams & Sweet Sauces

    Published: Jun 18, 2019 · Modified: Jun 10, 2020 by Sylvie · This post may contain affiliate links.

    Easy Raspberry Coulis (Video)

    Jump to Recipe Jump to Video

    Perfect to pour over your favourite breakfast or to serve with any dessert and cake, this homemade easy Raspberry Coulis is a delicious thick raspberry sauce that is made with 3 ingredients only will be ready in 15 minutes!

    Close up on the sweet sauce in a jar over two pink plates.

    Why we love this recipe

    This strawberry coulis is such a quick and easy sweet sauce or topping that only requires 3 ingredients and is ready in 15 minutes. It is an extremely versatile berry sauce that can be used over many different desserts, breakfast, cakes and baked goods.

    It can also be used as a base to flavour creams like Creme Patissiere, inside cake batters, to make Ice Cream,... the possibilities are infinite!

    The thin raspberry sauce is made from a simple Raspberry Compote that is blended and strained. It can be kept in the fridge for a while, but I particularly love the fact that it can be frozen for a few months too.

    What is a Coulis

    A Coulis is a type of thin sauce made from pureed and strained fruits or vegetables, like Strawberries, Blueberries, Passion Fruit or Mango. Fruit Coulis can be used to top any kind of breakfast, cake or dessert - and are sometimes also used with savoury meat dishes.

    There are many ways to use this berry coulis - you can for example use this Raspberry Coulis for cake fillings, to drizzle over Ice Cream, Cakes and Desserts, to make Popsicles, as a sauce for pancakes or waffles, or even use this raspberry coulis for cheesecake topping!

    Ingredients

    Ingredient Shot

    Making a thick Raspberry Coulis is incredibly easy and quick! It only requires 3 ingredients:

    • Raspberries: either fresh or frozen
    • Caster Sugar: needed for sweetness, of course, but also to thicken the sauce and help preserve it for longer
    • Lemon Juice: the touch of acidity needed to balance the flavours of the sauce, and is also used to help set the coulis.

    With the base of those 3 ingredients, you can really customise this coulis recipe with the addition of your choice of spices or flavours like Cinnamon, Ground Ginger, Star Anise or Vanilla.

    Raspberry Sauce in a Jar over two plates, a wooden board and surrounded by raspberries

    How to make Raspberry Coulis

    While this recipe is very easy to make, there are a few crucial steps to follow and utensils to be used.

    To make a Raspberry Coulis, you will need:

    • a Saucepan
    • an Immersion Blender or Stand Blender
    • a Thin-Mesh Strainer or Sieve

    Instructions:

    • Place the Raspberries, Sugar and Lemon in a Saucepan and leave to reduce for 10 to 15 minutes on a low to medium heat. That will make a thick Raspberry Puree.
    • Using an immersion blender, blend the Raspberry Puree until completely smooth.
    • Pour the blended puree through a thin-mesh strainer to remove any seeds or pieces of fruits, then transfer into a sealed glass jar or container. Keep in the fridge.

    Recipe FAQs

    Can I use frozen Raspberries?

    Absolutely, I usually use frozen fruits to make all of my coulis. You might need to add a little bit of water to help the fruits thaw in the pot and cook it for a little while longer, but it will work just as well as with fresh berries!

    What is the difference between a Coulis and a Puree?

    A Fruit Puree is made by simply reducing a fruit in a syrup to get a thick sauce with chunky pieces of fruits. A Coulis is made from a Puree that is then blended and strained to remove any seeds or chunks of fruits.

    What is the difference between a Fruit Coulis and a Sauce?

    Although depending on the recipe and use, a Coulis and a Sauce can be very similar, the main difference is that a Coulis is made only from blended and strained cooked fruits while a Sauce is often reduced and thickened with other ingredients to become less liquid than a coulis.

    Pouring some coulis into a clear jar.

    How to store this raspberry sauce

    You can keep the Raspberry Coulis in the fridge for up to 1 week, in a sealed jar or an air-tight container . Note that it is not recommended to can this recipe, as the level of sugar is too low to safely preserve it for weeks or months.

    Can you freeze a Coulis?

    Yes, you can! After it has cooled down, freeze the raspberry coulis by placing it in a freezing bag or freezing container. You can also pour the cooled liquid into ice-cube trays to use and thaw individual portions in the future.

    How to use the sauce

    There are so many different ways to use this Berry Coulis, it is a seriously versatile recipe! Here are some ideas:

    • Drizzled over my favourite Buckwheat Banana Pancakes
    • For an extra berry flavour on my Coconut Strawberry Panna Cotta or Raspberry Panna Cotta
    • Over my Raspberry Brownies, because you can't get too much raspberries!
    • drizzled over my Baked Ricotta Cheesecake
    Coulis in a clear jar over two pink plates.

    More Fruit Sauces and Spreads

    • Easy Strawberry Coulis
    • Mixed Berry Compote
    • Orange Curd
    • Raspberry and Chia Jam
    • Stewed Rhubarb
    • Mango Coulis
    • Easy Blueberry Compote
    • Strawberry Compote

    Made this recipe?
    Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!

    Finished Raspberry Coulis

    3 Ingredients Raspberry Coulis

    This 3 ingredients Raspberry Coulis Recipe is extremely easy to make and perfect to keep in the fridge to drizzle over your favourite desserts, cake and cheesecake. It is also a great healthy breakfast topping idea for pancakes, waffles, yogurt or french toast.
    5 from 18 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Cooling Time: 10 minutes
    Servings: 8 servings (about 1 cup of Coulis)
    Calories: 34kcal
    Author: A Baking Journey
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    Equipment

    • Immersion Blender
    • Thin-Mesh Strainer
    • Small Saucepan

    Ingredients

    • 2 cups (250 gr) Raspberries, Fresh or Frozen
    • 2 tbsp Lemon Juice ( half a lemon)
    • 3 tbsp Caster Sugar

    Disclaimer

    I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

    Instructions

    • If using Frozen Rasperries, allow to thaw at room temperature for about 30 minutes before making the Coulis.
    • Place the Raspberries, Lemon Juice and Caster Sugar in a small saucepan. Mix well, then turn on low heat. Leave to reduce for about 10 to 15 minutes. The raspberries should be conpletely soft / melted.
    • Set aside to cool down for 10 minutes, then blend the liquid using an immersion blender or a classic stand blender. Pour through a thin-mesh sieve to keep the liquid only, and discard the seeds (see note 1).
    • Transfer into a sealed jar or air-tight container and keep in the fridge for up to 2 weeks.

    Tried this recipe? Make sure to leave a comment and star rating below!

    Notes

    1. Depending on how thin the mesh of your sieve is, you may need to repeat the process one or twice more to remove all the raspberry seeds.
    Serving size is approximate only. This recipe will make about 1 cup of Coulis.

    Nutrition

    Calories: 34kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 47mg | Fiber: 2g | Sugar: 6g | Vitamin A: 10IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 1mg
    Tried this Recipe?Leave a comment + star rating below and tag us @a.baking.journey on Instagram with a photo of your creation!

    More Sweet Sauces, Toppings and Cream Fillings

    • Easy Mango Curd
    • Crème Anglaise (Vanilla Custard Sauce)
    • Namelaka
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    Bonjour! I'm Sylvie, a French Belgian expat living in Melbourne, Australia. I love sharing my passion for French Pastry and empowering all home bakers through easy to follow recipes.
    Join me on my Baking Journey!

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