This raspberry coulis is smooth, vibrant, and packed with fresh raspberry flavor using just four simple ingredients. I've found frozen raspberries work beautifully here, making it easy to enjoy this sauce any time of year, while fresh lemon juice brightens the berries without overpowering them. Whether you're drizzling it over cheesecake, pound cake, ice cream, or pancakes, this is one of those simple recipes I always keep in my refrigerator because it instantly makes homemade desserts feel a little more special.

raspberry coulis in a glass jar with a metal spoon on a marble surface with raspberries — A drizzle of this bright raspberry coulis instantly makes any dessert look bakery-worthy.

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.

The Raspberry Coulis Dream Team

Frozen Raspberries: I almost always use frozen raspberries because they're available year-round and produce an incredibly flavorful sauce.
Fresh Lemon Juice: I've found fresh lemon juice brightens the raspberry flavor without making the sauce taste overly tart.
Cornstarch Slurry: This little step gives the coulis a silky texture that drizzles beautifully over desserts.
Fine Mesh Sieve: Straining out the seeds is the secret to achieving that smooth, restaurant-style finish.

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

Smooth, Bright & Ready to Drizzle

frozen raspberries and sugar in a small saucepan on a marble surface — Cook raspberries and sugar for a few minutes until the sugar dissolves.

lemon juice and cornstarch mixed together into a slurry on a marble surface — Mix lemon juice and cornstarch together to create a slurry.

lemon cornstarch slurry added to raspberry sugar mixture in a small pot on a marble surface — Then pour the slurry into the saucepan. And mix to combine.

raspberry coulis cooked in a metal pot on a marble surface — Mix everything together and using a masher help break raspberries up.

raspberry coulis mixed together in a food processor on a marble surface — Pour sauce into blender or food processor and cool for 10-15 minutes before blending. Process raspberries until all liquid and no thick chunks of raspebrries remain.

hand using a spatula to push raspberry coulis through fine metal strainer 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.

spoon dripping raspberry coulis back into the glass jar on a marble surface — Pour sauce into an air-tight container and store in the fridge for a few hours before using.

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

Smooth Raspberry Coulis for Cheesecakes, Cakes & Ice Cream

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Print Recipe

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

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Instructions

In a medium saucepan over medium-low heat cook raspberries and granulated sugar.
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.
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.
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.