Food Gardening Network
Print
Raspberry coulis

Easy Raspberry Coulis

If you believe everything tastes better with raspberries—and who doesn’t?—you’ll want this sauce in your recipe repertoire. Raspberry coulis, or sauce, can be poured over chocolate cakes, lemon tarts, ice cream, or pound cake. Try drizzling it over oatmeal, yogurt, baked brie, or other fruits! It keeps in the fridge for about a week and freezes beautifully. When life gives you an abundance of raspberries, make coulis!

Ingredients

Scale

Instructions

  1. Combine sugar and water (or orange juice) in a 1 cup (or larger) microwave-safe cup or bowl. Stir to combine. The mixture will be very thick.
  2. Cook in the microwave on high power for two minutes. Stir for 5 to 10 seconds to ensure that the sugar crystals are dissolved.
  3. Combine frozen (or fresh) raspberries and hot syrup in a blender container. Blend until the mixture is smooth and pureed. Note: If you’re using fresh berries, you may need to add an extra tablespoon of liquid while bending.
  4. Pour puree through a fine-mesh strainer set over a medium-sized bowl. Stir and push on the solids with the back of a rubber spatula until all of the liquid has been extracted. This will take several minutes as the mixture will be thick.
  5. Discard the seeds. Add the liqueur, if using and stir to combine.
  6. Store in the refrigerator for 5 to 7 days, or in the freezer for 2 to 3 months.