This raspberry coulis recipe is a quick and easy sweet berry sauce you can add to ice cream, pancakes, panna cotta, cheesecake, or use as filling to cakes, tarts, and more! It takes less than 15 minutes to whip up a batch so try adding it to your favorite dessert today!
What is Raspberry Coulis?
A Coulis (pronounced Koo-Lee) is french term for a sauce that is thickened and made from pureed and strained fruits or vegetables. Raspberry coulis is one of the most common coulis and is a sweet coulis made from raspberries that is that cooked, thickened, and strained of seeds. In most instances, raspberry coulis and raspberry sauce are the same things and the terms are used interchangeably.
Flavoring Raspberry Coulis
While this raspberry coulis is delicious on its own you can also add extracts or liquors to the finished coulis give it a depth of flavor. The most common flavor additions are vanilla extract or Chambord but you could also try adding a slight orange flavor with orange juice or Cointreau. You can start with adding ½ tsp extracts and 1 -2 tbsp liquors or juices.
What can I use Raspberry Coulis for?
You can use this raspberry coulis sauce for so many dishes and dessert! Pour on top of desserts like panna cotta, cupcakes, ice cream, cheesecake, brownies, or as a filling for cakes, macarons and other sandwich cookies. Or simply use it in place of (or in addition to!) syrup on pancakes or french toast. You could even mix with fresh raspberries and put on top of goat cheese crostini or brie cheese for an easy appetizer. Yum!
How to Make Raspberry Coulis
Raspberry Coulis is so easy to make! First, you heat the berries, lemon juice, sugar, and water until boiling. Cook for 5-7 minutes until the raspberries break down and the sauce starts to thicken. Then, take a few tablespoon of the mixture and mix with cornstarch until fully combined. Put it back into the saucepan, mix, and continue cooking for another minute or two.
Then, while still warm strain out the seeds with a spatula over a mesh strainer. You can even leave the seeds in the sauce if you don’t mind them.
At this point you can add any flavorings such as Chambord or other flavors. It will thicken slightly as it cools. When you are ready to use, if you want to thin it out, add more liquor, orange juice, or even plain water.
Storing and Freezing Raspberry Coulis
This will keep in the fridge for up to a week as long as it’s in an airtight container. Raspberry Coulis also freezes very well! You can make it ahead and then store it in a plastic freezer bag or airtight container for up to 6 months.
Tips for making raspberry Coulis sauce
- My recipe uses cornstarch to thicken, but this is actually optional. Raspberries have pectin in them, which is a naturally occurring fiber in fruits that is used as a thickener for jams. Since raspberries have pectin, it will thicken up a bit if you keep cooking it down. I prefer my raspberry coulis thicker so I have control over the consistency when I serve, so I do add cornstarch. But, if you don’t mind a slightly thinner sauce you can let the pectins do their magic and omit the cornstarch. Just cook for a few minutes longer until it’s your desired consistency.
- Your raspberry coulis will thicken as it cools. If, when you’re ready to serve you find it is too thick our you want a thinner coulis, you can add a tablespoon or two of water, orange juice, or flavored liquors to thin it out.
- If you like or don’t mind raspberry seeds in your sauce, leave them in! Straining the seeds out of the raspberry coulis is totally optional.
- One pint of raspberries makes about ½ cup of raspberry sauce. You can double or triple the recipe as needed.
This raspberry coulis recipe is a quick and easy sweet berry sauce you can add to ice cream, pancakes, panna cotta, cheesecake, or use as filling to cakes, tarts, and more! It takes less than 15 minutes whip up a batch so try adding it to your favorite dessert today!
- 1 pint raspberries
- ¼ cup sugar
- ¼ cup water
- 1 tbsp lemon juice
- 1/2 tbsp cornstarch
In a saucepan, bring raspberries, water, sugar, and lemon juice to a boil in over medium high heat.
Turn heat down to medium low and simmer 5-7 minutes to thicken. Occasionally stir and crush the raspberries. After it’s cooked down a bit, take a few tablespoon of the hot crushed berry mixture and put into a bowl with the cornstarch.
Mix until thoroughly incorporated and then pour the mixture back into the saucepan.
Mix together and bring to a boil and cook for another minute or two.
Immediately remove from heat and strain out seeds by placing the mixture into a strainer over a medium sized bowl. Scrap the mix along the strainer with a spatula until just the seeds and the raspberry coulis sauce is in the bowl.
Let cool before covering and refrigerating until ready to use. It will thicken as it cools. This will last up to a week in the fridge or a few months in the freezer. Once you're ready to use you can thin it to the desired consistency with orange juice, flavored liquors, or water.