The easiest raspberry sauce in the world! Fresh berries get whizzed in a blender with powdered sugar and a bit of lemon juice, then pressed through a strainer to remove the seeds. What you get is pure essence of berry, simple and delightful.
A French culinary term, coulis (pronounced COO-lee) is little more than a sweetened fruit purée. Which means that, yes, you can use this technique for strawberries or blackberries, too.
Turn a basic cheesecake into something something even more luxurious. Transform a store-bought pound cake into a perfect last-minute dessert (or make your own Pound Cake here–it’s easier than you think.)
Fresh or frozen berries?
That’s up to you! Fresh raspberries make an incredible sauce, but depending on the season, they may be difficult to find.
On the other hand, frozen berries are always available, and they become extra juicy when they come to room temperature. A bag of Costco mixed frozen berries might be the perfect thing….
If you decide to go with frozen berries, pour the berries into a bowl to thaw, then add them, juices and all, to the food processor.
You need a food processor or blender (high-powered or otherwise) as well as a fine-mesh sieve to make this seedless berry sauce. P.S…all the recipe quantities are in the recipe card below, in case you’re making a bigger batch of sauce!
- First, find your berries. Give the fresh berries a gentle rinse under cold water, if needed, and spread out over a clean kitchen towel to dry.
- Next, add the berries and powdered sugar to the bowl of the processor. Pulse until the raspberries are puréed, scraping down the sides of the bowl as needed.
- Once the raspberries and sugar are incorporated and the mixture is smooth, pour the purée through a fine-mesh sieve that is placed over a bowl to catch the coulis.
- Using a spatula or wooden spoon, press the fruit purée through the mesh. As the juice moves through the sieve, what is left behind should begin to look dry and pulpy.
- When you can’t get any more juice from the pulp, discard it.
- Next, stir in the lemon juice and adjust the taste, adding more confectioner’s sugar, if you think it could use it.
Recipe tips and variations:
- Don’t be afraid to adjust the lemon juice/sugar. Not all berries are equally sweet or uniformly juicy. You can definitely add more or less sugar depending on your personal preference, how tart the berries are, or what you’re using it for.
- Sugar-free raspberry sauce. This is a great sauce for switching out sugar for a sugar alternative, such as monk fruit sugar, agave nectar, or honey. However, you may need to further adjust for taste if your preferred alternative is “sweeter” tasting than confectioner’s sugar.
- Make your own powdered sugar. Please don’t substitute granulated sugar for confectioner’s sugar in this recipe. Because it is an uncooked fruit sauce, coarser sugar won’t be able to thoroughly dissolve and may give the sauce a grainy texture.
- If you’re short on confectioner’s sugar, you can make it at home with a high-powered blender and regular white sugar. Pulse granulated sugar for a few seconds until very fine, then measure and proceed as directed.
- Using frozen berries. Let frozen berries come to room temperature before making berry sauce. Most importantly, make sure you use every last drop of juice they release as they thaw.
- Make extra. 3 cups of raspberries make only about 1 cup raspberry coulis, but that amount may vary depending on the type of berry you have.
- Mary Berry raspberry coulis. Nigella and other British chefs use red currants, which are more widely available in the UK. However, if you see red currants at the store, add a handful to the raspberries and enjoy a mixed berry coulis.
Thick Raspberry Coulis:
If what you’re aiming for is a thicker sauce, you may need to add a cornstarch or other thickening agent to give the sauce a little more body—and you’l have to cook the sauce. Here’s what you can do to thicken raspberry coulis.
- After straining out the seeds and pulp, add the coulis and lemon juice to a small saucepan and cook over medium-low heat, stirring frequently, until the sauce comes to a boil.
- Meanwhile, make a slurry of cornstarch and water. Start with 1 tablespoon of cornstarch and 1 tablespoon water. Add the slurry to the boiling fruit sauce, stirring to blend.
- If the coulis still looks too loose, repeat the process, by adding another tablespoon of cornstarch mixed into another tablespoon of water. Make sure the sauce is boiling when you add the slurry.
- Remove from heat and allow the sauce to cool; it will thicken as it sets up.
Cooked raspberry sauce with seeds:
Another, more rustic version of raspberry coulis, which keeps the pulp and seeds in the sauce. No straining required! Use the ingredient proportions in the recipe card, but you’ll need water and cornstarch, as well.
- Add fresh or frozen whole berries, sugar, lemon juice, and ¼ cup water to a small saucepan and cook over medium-low heat, stirring frequently, until the fruit comes to a boil.
- Next, make a cornstarch slurry with 2 tablespoons of cornstarch and 2 tablespoons water. When the fruit is gently boiling, stir in the slurry.
- Remove from the heat and allow the sauce to cool.
Storing Raspberry Coulis:
Store fresh berry sauce in an airtight container in the refrigerator, and use within the week. If you’re struggling to use just a little bit of leftover raspberry sauce, add it to yogurt, oatmeal, or a smoothie for a great start to your morning.
- 12 ounces raspberries (about 3 cups)
- 1/4 cup powdered sugar plus more to taste
- 1 teaspoon fresh lemon juice
- 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.