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.
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.
Serving size is approximate only. This recipe will make about 1 cup of Coulis.