Raspberry Coulis

A lightly sweetened raspberry sauce keeps a fresh edge when pureed raw and turns smoother and more concentrated after a brief warm through the berries.

18 min

8 tablespoon servings

Glossy seedless raspberry coulis sits in a small white bowl beside ripe berries and a spoon.

Ingredients

12 oz ripe raspberries

2 tbsp granulated sugar, divided

1 tbsp fresh lemon juice

1 tbsp water, warming method only

1 pinch fine salt

Equipment

Blender · Small saucepan · Fine-mesh sieve · Flexible spatula · Mixing bowl

Keep the raw flavor bright

Use ripe, aromatic berries and add sugar only after tasting; over-sweetening can mute their tang.

Use as a finishing sauce

Spoon the smooth coulis beside cheesecake, panna cotta, or fresh fruit, or swirl a little over a plated dessert.

Prepare and choose

01. Sort the raspberries, rinse only if needed, and dry gently so the sauce is not diluted.

02. For a fresh coulis, start the berries in the blender with sugar and salt; for a deeper sauce, start them in a saucepan with sugar, water, and salt.

Warm and puree

03. Warm the saucepan method over medium-low just until juicy and bubbling, stirring to keep the fruit from catching.

04. Add lemon juice to the raw berries, or transfer the warm berries and syrup to the blender; puree until evenly red.

Sweeten and strain

05. Taste first, then blend in reserved sugar a little at a time only if the fruit needs it.

06. Press the puree through a fine-mesh sieve with a spatula, scraping below to collect the smooth sauce.

Cool and serve

07. Cool until no longer warm and check the pour; chill covered if you are not using the coulis right away.