Description
This Raspberry Coulis recipe is a simple, quick sauce made from fresh or frozen raspberries, sugar, and lemon juice, simmered and pureed to create a smooth, tangy, and sweet fruit sauce perfect for drizzling over desserts, pancakes, or yogurt.
Ingredients
Ingredients
- 250g (8 oz) raspberries (fresh or frozen, no need to thaw)
- 2 1/2 tbsp caster sugar (superfine sugar or regular granulated sugar)
- 1/2 tsp lemon juice
Instructions
- Heat and mash: Place the raspberries, caster sugar, and lemon juice in a small saucepan over medium heat. As the mixture heats, the raspberries will release their juices. Once the liquid begins to simmer and the raspberries soften, mash them gently with a fork to help break down the fruit.
- Simmer and puree: Let the mixture simmer for about 3 minutes. Then, use a stick blender to puree the mixture until smooth. You can blend directly in the saucepan if the blender head is fully submerged; otherwise, transfer the mixture to a jug before blending.
- Strain the coulis: Pour the pureed mixture through a fine sieve into a bowl to remove seeds. Press the mixture with the back of a spoon or spatula to extract as much coulis as possible, discarding the seeds left behind.
- Cool and store: Allow the coulis to cool completely at room temperature, then refrigerate until ready to use. The sauce will thicken as it cools. If it becomes too thick, thin it with a little water before serving. The coulis is typically served cold but can also be enjoyed warm.
Notes
- You can use fresh or frozen raspberries; no need to thaw frozen ones before cooking.
- Caster sugar or superfine sugar dissolves better but regular granulated sugar works as well.
- Straining the coulis is optional but recommended for a smooth texture free of seeds.
- To adjust thickness, thin with a small amount of water after cooling if necessary.
- Store refrigerated and consume within 3-4 days for best freshness.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: European
