Raspberry Coulis

Sweet, yet tart, and a beautiful blood red, raspberry coulis makes a dull dessert more vibrant and its tartness balances out super-sweet cakes and meringues beautifully. It’s very easy to make, using fresh or frozen raspberries, and you can even freeze it in portions to have on hand when you need it.

How to make a raspberry coulis: key tips

It’s really important when making a coulis that you simmer your raspberry mixture gently until the sugar has just dissolved. Don’t let your mixture boil or you will lose some of its vibrant colour and taste.

Using a stick blender in the pot is the easiest, and least messy, way of pureeing your raspberry mixture, but you can also use a blender, if that’s what you have.

Use a fine wire-mesh strainer set over a bowl to strain the puree. You can use the back of a spoon to help push it into the mesh to ensure you get as much coulis as possible. Discard any seeds left in the strainer.

Your coulis will thicken a little in the fridge. If you feel your coulis is too thick, it can be diluted with a little more fresh lemon juice. 

Key ingredients in this raspberry coulis recipe

You can use fresh or frozen raspberries for this recipe. If using frozen raspberries, use 450g and thaw them first. Caster sugar balances the tartness of the raspberries, while also thickening the sauce and helping to preserve it. 

Meanwhile, fresh lemon juice is used to provide a zestiness that complements the flavour of the raspberries. Its acidity also maintains the vibrant red colour of the fruit, while its pectin content helps with thickening slightly. 

You might also enjoy this plum sauce recipe, along with 16 of our top raspberry recipes.

This recipe was originally submitted by GRAMMANAN, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.