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    Home » Dessert » Sauces, Frostings & Toppings

    Raspberry Coulis

    Published: Feb 8, 2021 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    853 shares
    Jump to Recipe
    spoon dripping raspberry coulis back into the glass jar on a marble surface

    Simple and delicious raspberry coulis is made with a few ingredients. Use frozen raspberries to enjoy this raspberry sauce all year long. Perfect drizzled on top of cheesecake, pound cake, or ice cream, everyone loves this raspberry sauce recipe! 

    raspberry coulis in a glass jar with a metal spoon on a marble surface with raspberries

    This easy sauce will become a new staple in your house for adding to desserts. It just takes things up a notch, kinda like lemon curd does.

    Let's get to the recipe

    Jump to:
    • Ingredients
    • Instructions
    • How to freeze
    • Can you double
    • Recipes to pair with this sauce
    • Recipe Card
    • Recipe Ratings & Comments

    Ingredients

    Luckily you only need a few ingredients.

    • Frozen Raspberries. You can use fresh raspberries too but generally, I always use frozen and save the fresh raspberries for garnishing.
    • Granulated Sugar. Just a bit gives some nice sweetness to the coulis.
    • Fresh Squeezed Lemon Juice. I always use fresh-squeezed lemon for the best flavor.
    • Cornstarch. You'll make a cornstarch slurry which will slightly thicken the coulis.

    Check out my strawberry compote next!

    raspberrry coulis in a glass jar next to a bowl of raspebrries and more raspberries spilled out on a marble surface

    Instructions

    We will cook the sugar and berries to start. In a small saucepan add the fresh or frozen raspberries and sugar.

    frozen raspberries and sugar in a small saucepan  on a marble surface

    Place saucepan over medium to low heat and cook for a few minutes until the sugar dissolves.

    lemon juice and cornstarch mixed together into a slurry on a marble surface

    In a small bowl mix lemon juice and cornstarch together to create a slurry, this will thicken the coulis. Then pour the slurry into the saucepan.

    lemon cornstarch slurry added to raspberry sugar mixture in a small pot on a marble surface

    Mix everything together and using a masher help break raspberries up, after 5 minutes of cooking over medium-low heat take the pot off of the heat and pour into a blender or food processor.

    raspberry coulis cooked in a metal pot on a marble surface

    Let the mixture cool for 10-15 minutes then process raspberries until all liquid and no thick chunks of raspebrries remain.  You'll now use a sieve to remove all the seeds.

    raspberry coulis mixed together in a food processor on a marble surface

    Place a fine-mesh strainer over a large clean bowl and pour the sauce through the strainer, use a spatula to move the seeds around and help the liquid push through. This will take a few minutes, so the larger the strainer the better!

    hand using a spatula to push raspberry coulis through fine metal strainer on a marble surface

    Pour sauce into an air-tight container and store in the fridge for a few hours before using.

    spoon dripping raspberry coulis back into the glass jar on a marble surface

    Sauce keeps well for up to a week in the fridge or store in the freezer for up to three months, let the sauce thaw in the fridge overnight.

    How to freeze

    You can easily freeze this dessert sauce for up to three months. When you want to use the sauce just thaw it in the fridge overnight.

    Can you double

    You can totally double the recipe, just make sure to use a larger saucepan when cooking!

    Recipes to pair with this sauce

    My lemon cheesecake goes perfectly with this raspberry coulis.

    You can't beat a drizzle of this sauce over my cream cheese pound cake.

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Recipe Card

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    raspberry coulis in a glass jar with a metal spoon on a marble surface with raspberries

    Raspberry Coulis

    Print Recipe
    Pin Recipe

    Simple and delicious raspberry coulis is made with a few ingredients. Use frozen raspberries to enjoy this raspberry sauce all year long. Perfect drizzled on top of cheesecake or ice cream, everyone loves this berry dessert sauce! 

    • Total Time: 1 Hour 20 Minutes
    • Yield: 1 ½ Cups 1x

    Ingredients

    Units Scale
    • 12oz (2 ½ Cups) Frozen Raspberries
    • 100 grams (½ Cup) Granulated Sugar
    • 3oz (¼ Cup + 2 Tablespoons) Fresh Squeezed Lemon Juice
    • 1 Teaspoon Cornstarch

    Instructions

    1. In a medium saucepan over medium-low heat cook raspberries and granulated sugar.
    2. In a small bowl mix lemon juice and cornstarch together then pour into the saucepan. Mix everything together and using a masher help break raspberries up, after 5 minutes of cooking take off of heat and pour into a food processor.
    3. Let the mixture cool for 10-15 minutes then process raspberries until liquid.  Place a metal sieve over a large clean bowl and pour the sauce through the strainer, use a spatula to move things around and help it move along. 
    4. Pour sauce into an air-tight container and store in the fridge for a few hours before using. Sauce keeps well for up to a week in the fridge or store in the freezer for up to three months, let the sauce thaw in teh fridge overnight.

    Equipment

    oxo food scale

    OXO Kitchen Scale

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    food processor

    Food Processor

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    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 10
    • Cook Time: 10
    • Category: Dessert
    • Method: Cook
    • Cuisine: American

    Keywords: raspberry puree, raspberry dessert sauce, raspberry sauce

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes

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    1. Thera says

      August 08, 2021 at 6:08 am

      Can't even print without ads. So sad

      Reply
      • Elizabeth Waterson says

        August 09, 2021 at 6:45 pm

        Hi Thera, thanks for reaching out. So on the recipe card when you click on to print page a new page opens that does have ads on it but when you press print of that page you will see on the preview there are no ads. No ads on the actual page printed is something I had to have coded into my website because I didn't want anyone wasting a bunch of ink. The ads on my website are how my small business stays afloat, I know they are a pain and I am sorry about that but they are 100% necessary for my business, I hope you understand. IF for some reason you go to print a page and ads so print on the page please let me know because we worked hard to make ads not print, and every time I test it they do not print. Please let me know if you have any questions. Take care. XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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    853 shares