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.