Perfect to pour over your favourite breakfast or to serve with any dessert and cake, this homemade 3 Ingredient Raspberry Coulis is a delicious thick raspberry sauce recipe to keep in your fridge – or even in your freezer!
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What is a Coulis
A Coulis is a type of thin sauce made from pureed and strained fruit or vegetable. 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!
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.
Berry Coulis Ingredients
Making a thick Raspberry Coulis is incredibly easy and quick!
This recipe for Raspberry Coulis only requires 3 ingredients:
- Raspberries – either fresh or frozen
- Caster Sugar
- Lemon Juice
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.
Fresh or Frozen Raspberries?
Either! Although I always recommend using Fresh Fruits, Frozen Raspberries can absolutely be used for this recipe and are a great way to make this coulis outside of berry season. If using frozen raspberries, allow for them to slightly thaw before cooking them.
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:
- 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.
How long will the Raspberry Sauce last in the fridge?
You can keep the Raspberry Coulis in the fridge for up to 2 weeks. 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 this sweet 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
- Over my Raspberry Brownies, because you can’t get too much raspberries!
- Served with Red Wine Poached Pears
- As a sauce on my Vegan Chocolate Raspberry Tart
- Poured over a Raspberry Passion Fruit Cheesecake
- over It’s Not Complicated Recipe Baked Cheesecake
- on Marcellina in Cucina Buttermilk Cardamom Waffles
- with Eight Forest Lane delicious Strawberry Yoghurt Parfait
- drizzled over my Baked Ricotta Cheesecake
More Fruit Sauces and Spreads:
3 Ingredients Raspberry Coulis
- 2 cups (250 gr) Raspberries, Fresh or Frozen
- 2 tbsp Lemon Juice ( half a lemon)
- 3 tbsp Caster Sugar
- 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.
- 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.