Raspberry Coulis

Raspberry Coulis: The Fancy-Sounding Sauce That’s Shockingly Easy to Make

Want a sauce that you can use to dress up any dessert that’s is so easy to make you’ll wonder why it took this long to discover it?

Good news: Meet raspberry coulis, the velvety, tart-sweet sauce that sounds fancy (it’s French, after all) but is deceptively simple to make at home. No pastry degree required.

In fact, once you learn how to whip up this bright and tangy fruit sauce, you’ll want to swirl it over everything—from breakfast to dessert and even the occasional savory dish.

First Things First: What Is a Coulis?

“Coulis” (pronounced koo-LEE) might sound like something you’d find on a fine dining tasting menu, but the concept is surprisingly down-to-earth.

In classic French cooking, a coulis originally referred to meat juices, but by the 17th century, the term expanded to mean any strained purée—especially those made from vegetables or fruit.

Fast-forward to the 1970s and the rise of nouvelle cuisine—a style of French cooking that emphasized lighter, fresher ingredients and artful presentation. Coulis became the go-to way to dress up a dish without drowning it in heavy sauces. Raspberry coulis, with its bold flavor and color, quickly became a darling of dessert plates everywhere.

The Juicy Truth Behind Raspberries, The Not-So-Berry Berry

Raspberries may be small, but they’ve got a lot going on. Despite their name, they’re not actually true berries.

Botanically speaking, raspberries are considered aggregate fruits, meaning they form from a single flower with multiple ovaries—each tiny bead, or drupelet, contains its own seed. They belong to the rose family, which might explain their delicate fragrance and floral undertones.

Raspberries have a long history of use, dating back to ancient Greek and Roman times, when they were prized for both culinary and medicinal purposes. On top of all that history, they’re also nutritional powerhouses—packed with antioxidants, dietary fiber, and vitamin C—making raspberry coulis one of the tastiest and healthiest sauces you can whip up in your kitchen.

Raspberry Coulis at Home: Yes, You Can!

Here’s what home cooks need to know to nail raspberry coulis on the first try:

1. Use Fresh or Frozen Raspberries. Both work beautifully. Frozen raspberries are picked at peak ripeness, so don’t stress if berries are out of season. Just thaw them before you start.
2. Sugar + Lemon = Magic. Raspberries are naturally tart, so you’ll need sugar to balance the flavor and a splash of lemon juice to brighten it. Start small—you can always adjust to taste.
3. Simmer Gently. Toss the berries, sugar, and lemon juice in a saucepan and simmer for about 5–7 minutes until the berries break down. No need to babysit the pot—just give it a stir now and then.
4. Blend and Strain. After cooking, purée the mixture until smooth. Then push it through a fine mesh sieve to remove the seeds. The coulis won’t be completely seed free (depending on the strainer used), but believe me this step is important.
5. Store and Savor. Refrigerate for up to 5 days, or freeze in small containers for quick flavor boosts later.

How to Use Raspberry Coulis (Besides Eating It Straight From the Spoon)

Raspberry coulis is your secret weapon for leveling up just about anything:

• Swirl it over cheesecake or vanilla ice cream.
• Drizzle it on French toast or pancakes.
• Add a splash to yogurt or oatmeal for instant elegance.
• Pair it with rich chocolate cake for a bold flavor contrast.
• Spoon it onto savory dishes like duck, pork, or even grilled cheese for a fruity kick.

The Bottom Line

Raspberry coulis is the little black dress of the kitchen—simple, elegant, and endlessly versatile. With just a few ingredients and a blender, you can whip up a sauce that looks gourmet, tastes incredible, and transforms any dish into something memorable.

So next time you have a handful of raspberries (or a frozen bag buried in the back of your freezer), channel your inner French chef and make a coulis. Your desserts—and dinner guests—will thank you.

French toast is a good target for this Raspberry Coulis!

Looking for more raspberry inspiration? Try this Raspberry Vinaigrette.

Raspberry Coulis

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Make this elegant and easy raspberry coulis for any dessert or savory dish that needs a pop of fruit flavor.

• Author: Chef Sandra Lewis

Ingredients

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• 12 oz frozen (or fresh) raspberries
• 3 tablespoons white sugar
• 1.5 tablespoons lemon juice
• water, as needed to thin the finished sauce

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Instructions

1. Combine the berries with the sugar in a saucepan.
2. Simmer over low heat, stirring occasionally to break up the fruit.
3. Remove the coulis mixture from the heat and allow it cool slightly.
4. Blend the cooled mixture using a blender or an immersion blender.
5. Strain the mixture through a fine mesh sieve into a bowl, pressing with a spoon or a spatula to remove seeds. Discard the seeds.
6. Adjust the consistency of the coulis with a bit of water to reach desired consistency.
7. Then pour, drizzle, spoon, or swirl it to heart’s desire.

Notes

• Store raspberry coulis in the fridge. It should last a good week or so.