Raspberry coulis is a vibrant, tart-sweet raspberry sauce made simply by simmering berries with a little sugar and blitzing to make a syrupy bright-red sauce. Make it with fresh or frozen raspberries. Brilliant way to add a pop of colour to lift any dessert from “nice” to “WOW!”
This is a Quick Flick recipe!
This is a “quick flick” recipe which are simple recipes for handy things like sauces and sides. They are easy to make with few ingredients so I’ve skipped all my usual bells and whistles so I can get more of these to you – because they are useful to have in your arsenal!
Raspberry Coulis
I’ve had raspberry coulis directions buried in enough recipes to warrant having a standalone recipe, I feel! 🙂 So here is my recipe for raspberry coulis. I’m sharing it today as a filling for the primary recipe – Pavlova Bombs! And yes, it’s even more fun than it sounds!😊
Bonus: I also have a cheeky emergency coulis that I make using jam loosened with lemon juice and water. 🙂 I’ve popped that in the recipe card too. It has saved me on more than one occasion!
Ingredients in Raspberry Coulis
Here’s what you need to make the raspberry coulis. Use frozen or fresh raspberries. The tiny amount of lemon juice (just 1/2 teaspoon) is to get the raspberry going. Lemon is typical but you could really just use water, or skip it.
How to make Raspberry Coulis
Here is how I make raspberry coulis. Some recipes do not call for simmering on the stove. I do, because it thicks the sauce so it becomes properly syrupy and clings to things better.
Mash & simmer – Put everything in a small saucepan over medium heat, no need to thaw the frozen raspberries. As it heats up, the raspberries will release juice and soften. When you see bubbles, simmer gently for 3 minutes, mashing the raspberries with a fork / spoon as you go to encourage them to break down.
Blitz with a stick blender to puree. If your saucepan is small enough so the head of the stick blender is submerged, you can do this in the saucepan. Else, transfer to a jug and do it.
Strain to remove seeds, pressing out as much raspberry coulis as you can.
This step is optional. To be honest, I don’t always do it. It depends on the intended purpose and who is eating it! For more refined desserts, like silky-smooth Panna Cotta, I don’t want the gritty texture of seeds. For others, like a towering Pavlova Christmas Tree (or regular pavs) which are more rustic and have texture crunch (from the pav shell), I usually don’t because the seeds don’t bother me. There are many of them, but they are small!
Cool completely on the counter (uncovered) then cover and refrigerate until required. Spoon, pour or pipe over desserts, into cakes, on pavs!
You can keep the coulis in the fridge for up to 2 weeks, or freeze. It freezes 100% perfectly, I can’t tell you how many little ziplock bags of coulis I have in the freezer!!
Hope you enjoy. – Nagi x
Bonus – my emergency coulis!
This has saved in on more than one occasion – when I’m in a rush or don’t have raspberries!
Just heat 1/3 cup jam in the microwave until you can mix it to make it smooth. Then stir in 2 tablespoons of lemon juice (this mimics the tartness of raspberries) plus 1 to 2 tablespoons of hot water until you have a thick pourable sauce the consistency of raspberry coulis. Make sure it’s pourable when at room temperature – it will thicken as it cools.
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Raspberry Coulis
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 ingredients in a small saucepan over medium heat. As it heats up, the raspberries will release liquid. Once the liquid is simmering and the raspberries soften, mash them up with a fork.
- Simmer for 3 minutes. Puree with stick blender (you can do this in the saucepan if the head of the stick blender is submerged, else, transfer mixture to a jug).
- Strain into a bowl (optional), pressing out as much coulis as you can. Discard seeds.
- Cool fully on the counter then refrigerate until required, it will thicken. Once cool, you can thin with a little water if needed. Typically served cold, but it can also be used warm!
Recipe Notes:
- Sweetness – I don’t like my raspberry coulis overly sweet so I use less sugar than typical recipes. Some use up to 3 times as much sugar as I do. That’s too sweet for my taste, all I can taste is sugar! However, feel free to increase the sugar in this.
- Keeps one week in the fridge, or freezer for 3 months.