A smooth raspberry coulis (raspberry sauce) made with fresh raspberries and flavoured with zingy lemon!
Perfect for drizzling over ice cream, pancakes, French toast, and cheesecake...or eating straight off the spoon (just like my strawberry coulis!).
This fresh and vibrant homemade raspberry coulis is the most ridiculously delicious dessert sauce you'll ever taste, and best of all you only need 3 ingredients to make it!
It's tart, fruity, and oh so moreish!
👩🍳 Love seasonal fruit sauces? Try my easy blackcurrant coulis recipe too!
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✔️ Why you'll love this recipe!
- Only 3 ingredients.
- Great for breakfast or dessert.
- Freezer-friendly.
- No cooking method - all you need is a food processor!
🛒 Ingredient notes
- Raspberries - use fresh raspberries if possible. You will need to defrost frozen raspberries before using them and reduce the amount of lemon juice added.
- Lemon - the juice of half a small unwaxed lemon enhances the tart flavour of the coulis.
- Icing Sugar - a small amount of icing sugar provides a little sweetness.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the raspberries, lemon juice, and icing sugar into a food processor and whizz until blended.
Two: Pour the coulis through a fine sieve, above a large bowl and use the back of a spoon to push through as much raspberry sauce as possible.
Three: Discard the raspberry seeds.
Four: Store in an airtight container or sterilised jar in the fridge for up to 1 week.
💭 Expert tips
- Add a splash of Chambord (or other liqueur of choice) for an extra indulgent coulis.
- If you don't have a food processor you can use a stick blender to puree the fruit instead.
- Don't skip straining the coulis through a fine sieve. No one wants seeds stuck in their teeth!
- Add more icing sugar to taste if needed.
🍴 Serving suggestions
There are so many ways to serve raspberry coulis. Here are some ideas!
- Stir through Greek yogurt, granola, or porridge (oatmeal) for breakfast.
- Drizzle over waffles, pancakes, buttermilk pancakes, and french toast.
- Swirl through vanilla cheesecake or spoon over vanilla panna cotta.
- Drizzle over vanilla ice cream (or my homemade honeycomb ice cream).
- Spread on scones in place of jam and top with clotted cream and fresh berries.
- Serve with rich flourless chocolate cake or vanilla pound cake.
📖 Variations
- Swap the lemon juice for orange juice.
- Make a double batch and freeze some for another day.
- Add in a splash of Grand Marnier.
🥡 Storage
Store: Place in an airtight container or sterilised glass jar and refrigerate for up to a week.
Freeze: The coulis can be frozen for up to 3 months.
❓ Frequently asked questions
Coulis is a sauce made from puréed soft fruits or vegetables. Fruit coulis is most commonly used as an accompaniment to hot or cold desserts or breakfast.
You can make raspberry coulis in a number of different ways:
1. The first method is to use a food processor or stick blender and blitz fresh raspberries with icing sugar, and a small amount of lemon juice or water. After pureeing, the mixture is pushed through a fine sieve to remove the seeds. This is the method used in this recipe.
2. The second method is to cook fresh or frozen raspberries in a saucepan with sugar and lemon juice or water, until the berries have broken down. The mixture is then pressed through a sieve to remove the seeds.
3. The third way to make raspberry coulis is similar to the second method but the raspberry mixture is brought to a boil and reduced to form a thick raspberry sauce.
😋 More fruit recipes
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Recipe
Easy Raspberry Coulis (Raspberry Sauce)
Equipment
Ingredients
- 400 g Fresh Raspberries if using frozen raspberries defrost first
- ½ Lemon juice only
- 2 tablespoon Icing Sugar
Instructions
- Place the raspberries, lemon juice, and icing sugar into a food processor and whizz until blended.400 g Fresh Raspberries, ½ Lemon, 2 tablespoon Icing Sugar
- Pour the coulis through a fine sieve, above a large bowl and use the back of a spoon to push through as much raspberry sauce as possible.
- Store in an airtight container or sterilised jar in the fridge for up to 1 week.
Notes
- Add a splash of Chambord (or other liqueur of choice) for an extra indulgent coulis.
- If you don't have a food processor you can use a stick blender to puree the fruit instead.
- Don't skip straining the coulis through a fine sieve. No one wants seeds stuck in their teeth!
- Add more icing sugar to taste if needed.
- Stir through Greek yogurt, granola, or porridge (oatmeal) for breakfast.
- Drizzle over waffles, pancakes, buttermilk pancakes, and french toast.
- Swirl through vanilla cheesecake or spoon over vanilla panna cotta.
- Drizzle over vanilla ice cream (or my homemade honeycomb ice cream).
- Spread on scones in place of jam and top with clotted cream and fresh berries.
- Serve with rich flourless chocolate cake or vanilla pound cake
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