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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.
Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings (2 tbsp each)
Calories 37kcal



  • 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.


  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 Raspberry Coulis to an airtight container and refrigerate for up to one week.


Serving: 2tbsp | Calories: 37kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 64mg | Fiber: 3g | Sugar: 6g | Vitamin A: 14IU | Vitamin C: 11mg | Calcium: 11mg | Iron: 1mg