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Flatlay shot: dipping a spoon in a jar filled with coulis inside a bowl of raspberries.
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4.96 from 23 votes

3 Ingredients Raspberry Coulis

This homemade Raspberry Coulis is super easy to make with only 3 ingredients and in 15 minutes. The thick raspberry sauce is perfect to pour over your favourite breakfast and cake or to serve with any dessert!
Cook Time15 minutes
Cooling Time10 minutes
Total Time25 minutes
Course: Dessert, dressing, sauce
Cuisine: French
Servings: 1 cup (approx.)
Calories: 34kcal
Author: Sylvie

Equipment

  • Immersion Blender
  • Thin-Mesh Strainer
  • Small Saucepan

Ingredients

  • 250 gr Raspberries fresh or frozen
  • 30 ml Lemon Juice about half a lemon
  • 50 gr 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.

Video

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