Raspberry Coulis

published Apr 20, 2022
Raspberry Coulis Recipe

This coulis is a bright fuchsia sauce with a sweet-tart flavor.

Makesabout 1 1/4 cups

Prep2 minutes

Cook5 minutes

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Raspberry coulis (a thin raspberry fruit puree, used as a sauce) being spooned over vanilla ice cream
Credit: Perry Santanachote

In 17th century France, the word

coulis

was nearly synonymous with “sauce” and encompassed everything from salad dressings to long-simmered pan sauces. Today, coulis has become the simplest kind of sauce — usually a purée or reduction of a single ingredient. When that ingredient is raspberries, you will get a bright fuchsia sauce with a sweet-tart flavor. If you’re lucky enough to score farm-fresh raspberries in the summer, make a large batch of coulis and freeze it to enjoy throughout the year.

What Goes in Raspberry Coulis? 

The only ingredient that you absolutely need is here is raspberries, but to ensure a perfectly balanced sweet-but-tart coulis, you’ll want sugar, salt, and maybe even lemon juice on hand if the fruit is overripe.

Credit: Perry Santanachote

What’s the Difference Between Coulis and Purée?

Both sauces are blended smooth, but a coulis is technically strained to remove any seeds and fibers. You can purée the fruit raw to retain its brightness and freshness or cook it slightly for a deeper, more complex flavor. For a more rustic and textured sauce, you can also skip the blending and straining steps completely. 

How to Serve Coulis

The bright acidity of raspberry coulis cuts through the richness of creamy desserts, such as the following:

Raspberry Coulis Recipe

This coulis is a bright fuchsia sauce with a sweet-tart flavor.

Prep time 2 minutes

Cook time 5 minutes

Makes about 1 1/4 cups

Nutritional Info

Ingredients

  • 12 ounces

    fresh or frozen raspberries (about 3 cups)

  • 1/4 cup

    granulated sugar, plus more as needed

  • 1/8 teaspoon

    kosher salt

Instructions

  1. Place 12 ounces fresh or frozen raspberries (about 3 cups), 1/4 cup water, 1/4 cup granulated sugar, and 1/8 teaspoon kosher salt in medium saucepan. Bring to a simmer over medium heat. Reduce the heat to medium-low and simmer gently, stirring occasionally, until sugar is dissolved and the berries break down, about 5 minutes.

  2. For a smooth coulis: Transfer the mixture to a blender and purée until smooth, 20 to 30 seconds. Strain through a fine-mesh strainer, pressing and stirring the purée with a rubber spatula to extract as much as possible.

  3. Taste and add more granulated sugar if desired. Cover and refrigerate until chilled, at least 1 hour.

Recipe Notes

Storage: Raspberry coulis can be refrigerated in an airtight container for up to 1 week.