Raspberry Coulis (Fresh Raspberry Sauce)
Bright, tangy, and glossy, this homemade raspberry coulis is the ultimate dessert topping for cheesecakes, ice cream, and more. Quick, simple, and packed with fresh flavor.
Equipment
- Small saucepan
- Fine mesh sieve
- Wooden spoon
- Glass jar for storage
Ingredients
- 2 cups fresh raspberries or frozen, thawed
- 1/3 cup granulated sugar
- 1 teaspoon lemon juice freshly squeezed
- 1 teaspoon water to adjust consistency
- 1/2 teaspoon vanilla extract optional
- 1 pinch salt
Instructions
- Combine raspberries, sugar, and lemon juice in a saucepan and cook over medium heat for 5–6 minutes.
- Mash the mixture gently to release juices, then strain through a fine mesh sieve into a bowl.
- Stir in vanilla extract and a pinch of salt to balance flavor.
- Cool completely before serving; the raspberry coulis sauce thickens as it cools.
Notes
- Store refrigerated for up to a week or freeze for longer.
- Adjust sugar based on berry sweetness.
- Use as topping for desserts, pancakes, or yogurt.