Description
A simple and versatile Raspberry Coulis made by simmering fresh or frozen raspberries with sugar and lemon juice, then pureeing and straining to create a smooth, flavorful sauce perfect for drizzling over desserts or breakfast dishes.
Ingredients
Scale
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 raspberries, sugar, and lemon juice in a small saucepan over medium heat. As the mixture heats up, the raspberries will release their liquid. Once it starts to simmer and the raspberries soften, mash them thoroughly with a fork to release more juice.
- Simmer and puree: Continue simmering the mixture gently for 3 minutes to enhance flavors. 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 or transfer it to a jug for blending.
- Strain the coulis: Pour the puree through a fine mesh sieve into a bowl to remove seeds and pulp. Press the solids with the back of a spoon to extract as much liquid as possible. Discard the leftover seeds.
- Cool and store: Let the strained coulis cool completely at room temperature, then refrigerate until needed. The coulis will thicken as it chills. If too thick, thin it with a little water before serving. The coulis is typically served cold but can also be enjoyed warm.
Notes
- Use fresh or frozen raspberries; no need to thaw frozen berries before cooking.
- Adjust sugar quantity to taste depending on the sweetness of your raspberries.
- Optional to strain to remove seeds for a silky smooth sauce.
- Raspberry coulis can be stored refrigerated for up to 3 days.
- Great for drizzling over ice cream, pancakes, cakes, or yogurt.
