This raspberry coulis recipe is a quick and easy sweet berry sauce you can add to ice cream, pancakes, panna cotta, cheesecake, or use as filling to cakes, tarts, and more! It takes less than 15 minutes whip up a batch so try adding it to your favorite dessert today!
Stove and Saucepan
- 1 pint raspberries fresh or frozen
- ¼ cup sugar more or less to taste
- ¼ cup water
- 1 tbsp lemon juice
- 1/2 tbsp cornstarch optional
In a saucepan, bring raspberries, water, sugar, and lemon juice to a boil in over medium high heat.
Turn heat down to medium low and simmer 5-7 minutes to thicken. Occasionally stir and crush the raspberries.
If adding cornstarch: after it’s cooked down a bit, take a few tablespoon of the hot crushed berry mixture and put into a bowl with the cornstarch. Mix until thoroughly incorporated and then pour the mixture back into the saucepan.
Mix together and bring to a boil and cook for another minute or two.
Immediately remove from heat and strain out seeds by placing the mixture into a strainer over a medium sized bowl. Scrap the mix along the strainer with a spatula until just the seeds and the raspberry coulis sauce is in the bowl.
Let cool before covering and refrigerating until ready to use. It will thicken as it cools. This will last up to a week in the fridge or a few months in the freezer. Once you're ready to use you can thin it to the desired consistency with orange juice, flavored liquors, or water.
- One pint of raspberries makes about ½ cup of raspberry sauce. You can double or triple the recipe as needed.
- Adjust the sweetness and flavors to taste. Depending on the type of berries and season, you might need more or less sugar. Be sure to try a bit and adjust accordingly.
- The cornstarch is optional. Raspberries have pectin in them, which is a naturally occurring fiber in fruits that is used as a thickener for jams. Since raspberries have pectin, it will thicken up a bit if you keep cooking it down. I prefer my raspberry coulis thicker so I have control over the consistency when I serve, so I do add cornstarch. But, if you don’t mind a slightly thinner sauce you can let the pectins do their magic and omit the cornstarch. Just cook for a few minutes longer until it’s your desired consistency.
- The raspberry coulis will thicken as it cools. If, when you’re ready to serve you find it is too thick our you want a thinner coulis, you can add a tablespoon or two of water, orange juice, or flavored liquors to thin it out.
- If you like or don’t mind raspberry seeds in your sauce, leave them in! Straining the seeds out of the raspberry sauce is totally optional.
- This will keep in the fridge for up to a week in an airtight container.
- Raspberry coulis also freezes very well! You can make it ahead and then store it in a plastic freezer bag or airtight container for up to 6 months. When ready to use, defrost in the fridge and then let come to room temperature.
Serving: 2tbsp | Calories: 115kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 183mg | Fiber: 8g | Sugar: 18g | Vitamin A: 39IU | Vitamin C: 32mg | Calcium: 30mg | Iron: 1mg