Dreamy over cake, ice cream, brownies, or straight from the spoon, Raspberry Coulis is a fruit sauce recipe bursting with fresh summer flavor. Discover how to make this easy dessert topping with just 3 ingredients.

Raspberry coulis in a white dish on a white plate with raspberries.

I know it might sound silly, but my heart still skips a beat each time that I take a bite of this Raspberry Coulis recipe. That’s because I originally whipped it up to garnish my best Flourless Chocolate Cake in hopes that the dessert would make my sweetie swoon on Valentine’s Day.

Thankfully, after testing and perfecting the dessert sauce recipe, I’ve come to realize that it’s the perfect example that sometimes the little things can make a big difference. Short on ingredients and prep time, yet full of flavor, this Raspberry Coulis is a mainstay on not just holiday menus anymore. I now make this fruit coulis (pronounced COO-lee, a French culinary term that refers to any sweetened fruit purée) to spoon over nearly every chocolate dessert, Pound Cake, Angel Food Cake, and Cheesecake, that graces my table.

But you need not bake anything from scratch to put this Raspberry Coulis recipe to great use. Pile it over ice cream or store-bought pound cake or a luscious restaurant-quality dessert that you can totally take all the credit for. What’s not to love?

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Raspberry Coulis Recipe

Recipe ingredients

Ingredients labeled for Raspberry Coulis.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Raspberries: This Raspberry Coulis begins with 3 cups of fruit, or about 1 ½ pints of fresh raspberries. See “Recipe FAQ” below for the scoop about frozen berries.
  • Powdered sugar: Since you can always add but can’t take away, start with ¼ cup. Blend, strain, mix with lemon juice and add more powdered sugar to taste.

Step-by-step instructions

  1. In a food processor or blender, add raspberries and powdered sugar. Pulse until raspberries are puréed.
Pureed raspberries in a food processor.
  1. Set a fine-mesh sieve over a small bowl and pour purée through, pressing on the mixture to extract as much juice as possible. Discard the pulp.
Raspberries in a mesh sieve resting on a clear bowl.
  1. Stir in the lemon juice and add more powdered sugar to taste, then serve on all your favorite desserts.
Raspberry coulis in a small white bowl and two white plates with flourless chocolate cake slices.
Raspberry Coulis served with Flourless Chocolate Cake.

Recipe tips and variations

  • Yield: This recipe makes 1 cup of Raspberry Coulis, or enough 2-tablespoon servings to jazz up about eight servings of dessert.
  • Make ahead: Transfer cooled Raspberry Coulis to an airtight container and refrigerate for up to one week.

Recipe FAQs

Can I make Raspberry Coulis with frozen fruit when fresh is unavailable or out of season?

You sure can, just be sure to allow the frozen berries come to room temperature before proceeding with Step 1. Transfer the frozen fruit to a bowl as they thaw to catch all of the juices; you’ll want to incorporate the fruit and that juice into the mixture.

Can I make coulis with other kinds of fruit?

A coulis is simply a strained fruit or vegetable puree, so, you can certainly use other fruits (such as strawberry or mango). Fruit coulis are commonly served with dessert but could also sweeten a cocktail.

How is coulis different from other fruit dessert sauces?

Unlike my Strawberry Topping that includes pieces of fruit, coulis involves cooking then straining the fruit with a fine-mesh sieve to yield a silky sauce.

Flourless Chocolate Cake

This Flourless Chocolate Cake has a gorgeous chocolate glaze and makes a stunning finale to any meal. And if that’s not enough, a vibrant raspberry sauce takes this decadent chocolate dessert over the top.

1 hour
View Recipe

Bonus berry recipes

Raspberry coulis in a white dish on a white plate with raspberries.

Raspberry Coulis

Dreamy over cake, ice cream, brownies, or straight from the spoon, Raspberry Coulis is a fruit sauce recipe bursting with fresh summer flavor. Discover how to make this easy dessert topping with just 3 ingredients.
5 from 3 votes
Cook Time 5 mins
Total Time 5 mins
Servings 8 servings (2 tbsp each)
Course Dessert
Cuisine American
Calories 37

Ingredients 

  • 12 ounces raspberries (about 3 cups. see note 1)
  • 1/4 cup powdered sugar plus more to taste (see note 2)
  • 1 teaspoon fresh lemon juice

Instructions 

  • In a food processor or blender, add raspberries and powdered sugar. Pulse until raspberries are puréed.
  • Set a fine-mesh sieve over a small bowl and pour purée through, pressing on the mixture to extract as much juice as possible. Discard the pulp.
  • Stir in the lemon juice and add more powdered sugar to taste, if desired.

Notes

  1. Raspberries: This Raspberry Coulis begins with 3 cups of fruit, or about 1 ½ pints of fresh raspberries. See “Recipe FAQ” below for the scoop about frozen berries.
  2. Powdered sugar: Since you can always add but can’t take away, start with ¼ cup. Blend, strain, mix with lemon juice and add more powdered sugar to taste.
  3. Yield: This recipe makes 1 cup of Raspberry Coulis, or enough 2-tablespoon servings to jazz up about eight servings of dessert.
  4. Make ahead: Transfer cooled Raspberry Coulis to an airtight container and refrigerate for up to one week.

Nutrition

Serving: 2tbspCalories: 37kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 64mgFiber: 3gSugar: 6gVitamin A: 14IUVitamin C: 11mgCalcium: 11mgIron: 1mg
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