Raspberry coulis (Koo-LEE) is a 3-ingredient dessert sauce that’s easy to make, and perfect for topping cheesecake, ice cream, cakes, or pancakes.
Have you ever made Raspberry Coulis before? Coulis is a puréed, sweetened fruit sauce that is really easy to make (only 3 ingredients), and tastes fantastic when served with cheesecake or other desserts! It not only makes a dessert LOOK great… it TASTES great, too!
A coulis (pronounced Koo-LEE) is a slightly thick sauce made from puréed and strained fruit or vegetables. Fruit coulis is typically used to enhance desserts, which is the case with this Raspberry Coulis. A fruit coulis is fantastic as a “garnish” or accompanying sauce on cheesecake, chocolate cake, ice cream, pound cake, or even on pancakes.
Raspberry coulis is made using only 3 ingredients (and one of them is water), so it is really easy to prepare, and makes about 2 cups. You can use frozen fruit, but I always prefer to use fresh fruit, when in season! Here’s how you make raspberry coulis in about 10 minutes:
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How To Make Raspberry Coulis
Place the raspberries, granulated sugar and water into a medium saucepan. Bring this mixture to a boil.
Continue to cook until the sugar is completely dissolved (about 7-8 minutes) and the raspberries have broken down.
Pour the raspberry mixture into a blender, and mix until the sauce is nice and smooth.
Strain The Cooked Fruit
Once the cooked fruit has been blended, you need to strain the seeds out! Place a mesh colander over a bowl, then pour the blended fruit into the strainer.
Push the liquid through the strainer (the seeds and some solids will remain in the strainer). I like to use a wooden spoon to press down the sauce into the mesh strainer. Don’t forget to scrape down the underside of the mesh strainer for more raspberry coulis! Discard the seeds, once you have all the fruit coulis in the bowl.
Once all the liquid has been strained through strainer, what is left in the bowl underneath is the finished raspberry coulis. It will be a slightly thick sauce that tastes amazing!
How To Store Raspberry Coulis
I like to pour the coulis into a plastic decorating bottle with a cap on it. These bottles are fairly inexpensive. I got my set of plastic bottles at Michael’s craft store. Handy squeeze bottles make it easier to decoratively drizzle the sauce over the dessert (but is not necessary!).
The fruit sauce is ready to be used right away or can be refrigerated until ready to use. Unused raspberry coulis will keep for several days in the refrigerator.
That’s it! See how easy that was? Raspberry coulis looks great and tastes great, and is a very quick way to “jazz up” a “plain” dessert and make it look fancy! If you enjoy this recipe, be sure to check out my recipe for Peach Coulis!
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Recipe Source: www.marthastewart.com/338850/raspberry-coulis
Raspberry coulis (Koo-LEE) is a 3-ingredient dessert sauce that's easy to make, and perfect for topping cheesecake, ice cream, cakes, or pancakes.
- 18 ounces raspberries - 1½ pints (fresh or frozen- I used fresh)
- 3/4 cup granulated sugar
- 1/2 cup water
- Put the raspberries, sugar and water into a medium saucepan. Bring mixture to a boil on Medium-High heat. Once it boils, reduce your heat to Medium-Low, and continue cooking for about 6-7 minutes, until all sugar is dissolved and raspberries have broken down. Remove pan from heat and let cool.
Place cooled mixture in blender and blend until smooth. Place a mesh strainer/colander (fine mesh) over a bowl. Pour blended fruit purée into strainer. Use a spoon or spatula to push the mixture down into the strainer. Continue pushing liquid through strainer (remember to scrape down the underside of strainer for additional sauce!), until all liquid has been pushed through. You will have seeds and some solids left in strainer. Discard these.
The coulis will be in the bowl below the strainer. Place sauce (coulis) into a covered decorator bottle with a cap or another covered container. The sauce is ready to use immediately. Coulis will last for several days when stored in refrigerator. Enjoy!
If you use frozen berries, do not use the pre-sweetened (in syrup) kind. Your sauce will be TOO sweet!
Here’s one more to pin on your Pinterest boards!