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

Raspberry Coulis

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 1/2 Cups 1x


Units Scale
  • 12oz (2 1/2 Cups) Frozen Raspberries
  • 100 grams (1/2 Cup) Granulated Sugar
  • 3oz (1/4 Cup + 2 Tablespoons) Fresh Squeezed Lemon Juice
  • 1 Teaspoon Cornstarch


  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.
  • 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

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