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!
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!
This sauce 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 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
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.
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
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!
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.
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.
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
- Over my Raspberry Brownies, because you can't get too much raspberries!
- Served with Red Wine Poached Pears
- 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:
- Easy Strawberry Coulis
- Mixed Berry Compote
- Raspberry and Chia Jam
- Stewed Rhubarb
- Mango Coulis
- Easy Blueberry Compote
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3 Ingredients Raspberry Coulis
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
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.
Notes
- 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.
