Raspberry Coulis
Our Raspberry Coulis is so delicious that it’s addicting! This raspberry sauce has a great balance of tart and sweet, and uses no refined sugar. It is so good you will want to pour it on everything! It’s even a key ingredient in our White Chocolate Raspberry Swirl Nice Cream.
With only 4-ingredients, this super easy recipe comes together in minutes. You can use fresh or frozen raspberries, which makes this a great sauce to make all year round. Our Raspberry Coulis elevates almost any dessert and is amazing when drizzled over ice cream, cheesecake, and even waffles. Try it with your holiday dessert! Read more about all the ways to use our Raspberry Coulis, and how to make it keto friendly, in our Blog Comments & Tips.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
Recipe updated as of 3/28/22
EASY RASPBERRY COULIS
Ingredients
Instructions
- To a 2 ½ quart nonstick saucepan, add raspberries, lemon juice, and agave, and stir to combine. Place on medium heat, and stirring occasionally, bring to a brisk simmer. Turn heat down to medium-low and continue to simmer for 3 to 5 minutes until the fruit is broken down. Turn heat down to low and carefully add Chambord liqueur (optional, but delicious), stir, and simmer for 1 minute. Remove from heat and cool for 15 minutes.
- Place a fine mesh strainer on top of a large measuring cup, and strain raspberry sauce twice (see Note #1), in order to remove all the seeds from the sauce. Refrigerate covered for up to 7 days.
Notes
- You will have to strain the sauce twice in order to remove all the seeds from the coulis. Strain raspberry sauce through a fine mesh strainer, using the back of a large spoon to help push the liquid through the mesh. Rinse the strainer and strain again.
- Yields 16 servings, about 1 cup of Raspberry Coulis. Serving size = 1 tablespoon.
Nutrition Facts
Calories
27.84Fat (grams)
0.16Sat. Fat (grams)
0.00Carbs (grams)
6.46Fiber (grams)
1.40Net carbs
5.06Sugar (grams)
4.40Protein (grams)
0.27Sodium (milligrams)
0.43Cholesterol (grams)
0.00Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
STEP 1a
To a 2 ½ quart nonstick saucepan, add 12 ounces frozen or fresh raspberries, 2 tablespoons fresh squeezed lemon juice, and ⅓ cup agave nectar, and stir to combine. Place on medium heat, and stirring occasionally, bring to a brisk simmer. Turn heat down to medium-low and continue to simmer for 3 to 5 minutes until the fruit is broken down.
STEP 1b
Turn heat down to low and carefully add 1 tablespoon Chambord liqueur (optional, but delicious), stir, and simmer for 1 minute. Remove from heat and cool for 15 minutes.
STEP 2a
Place a fine mesh strainer on top of a large measuring cup (2 or 4 cup), and strain raspberry sauce, using the back of a large spoon to help push the liquid through the mesh.
STEP 2b
Rinse the strainer, and strain again (see Note below). Refrigerate covered for up to 7 days.
Note: Yes, you will have to strain the sauce twice in order to remove all the seeds from the coulis.
SERVING SUGGESTIONS
Drizzle our Raspberry Coulis over ice cream, cheesecake, or even waffles. It’s a key ingredient in our White Chocolate Raspberry Swirl Nice Cream (recipe coming soon).
Note:
Yields 16 servings, about 1 cup of Raspberry Coulis. Serving size = 1 tablespoon.
VIDEO
How to Make this Quick and Easy Raspberry Coulis!
Blog Comments & Tips
So delicious, it’s addicting!
Our Raspberry Coulis has only 4-ingredients and comes together in minutes. Once you have tried it, you will want make it often. It’s so easy and perfectly sweet and tart that you will crave it on everything.
We originally developed this recipe for our Lemon Tart (Tarte au Citron), but found it to be so delicious that we have tried to develop other recipes that will combine well with this raspberry sauce.
This is really a great year round raspberry sauce recipe, as you can use fresh or frozen raspberries. So don’t forget to pull out this recipe during the holidays! Although it has a touch of Chambord Liqueur that adds a wonderful flavor to the sauce, it is an optional ingredient.
After taste testing this Raspberry Coulis, my husband has requested it on everything from ice cream, cheesecake, and even waffles. He was actually the inspiration for our White Chocolate Raspberry Swirl Nice Cream recipe, which uses this Raspberry Coulis as the swirl element!
We were inspired by the Ridiculously Easy Raspberry Coulis recipe by The Café Sucre Farine. Their recipe and process are a bit different than ours, as they use refined sugar, they don’t cook down the sauce (theirs is microwaved), and they only strain the raspberries once. We decided we wanted to intensify the flavors and make it more sophisticated. So, we removed the refined sugar, added a bit of fresh lemon juice to brighten the raspberries, and concentrated the flavor a bit by simmering the fruit to break it down. And, to finish the sauce, we strained the seeds twice. The result is an amazing and delicate sauce that can be drizzled on just about any dessert.
Although this recipe uses no refined sugar, and it is a healthier version of the usual raspberry sauce recipes, it does not sacrifice flavor. In fact, the flavors have been intensified by the addition of the agave and fresh lemon juice, which add a brightness to the raspberries. However, we feel the crowning glory of the ingredients in this recipe is the Chambord liqueur (optional, but delicious). Simmering it makes the liqueur burn off, but leaves a lovely taste.
Raspberries are full of antioxidants, potassium, manganese, and even omega-3 fatty acids! Because berries are lower in sugar, this makes a great sauce for those on Keto. Visit the Pimp Our Recipe section to find out how to easily convert this sauce and make it Keto friendly.
How do you ensure the best results from our recipe?
Our 3 tips to making a great Raspberry Coulis:
Use fresh or frozen organic raspberries.
Watch your heat and stir often to prevent sticking and burning.
Don’t skip the double straining process…you must strain it twice! No one wants to taste a crunchy raspberry coulis. Because the tiny seeds in raspberries can easily pass through a fine mesh strainer, it’s very important to strain your sauce, rinse the strainer, and strain again, for a beautifully smooth and silky sauce.
Have any dietary preferences that won’t quite work with our recipe? It’s time to customize and Pimp Our Recipe.
Pimp Our Recipe:
Make it Keto and Sugar-Free: Replace the ⅓ cup of agave nectar with ½ cup sugar free substitute (1:1 ratio) such as Truvia Sweet Complete Calorie-Free from the Stevia Leaf.
Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Pinterest, Instagram, Facebook, and YouTube! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to strain your sauce twice to make sure you have removed all the seeds.
Adapted from the Ridiculously Easy Raspberry Coulis recipe by The Café Sucre Farine, we’ve taken this delicious sauce and removed the refined sugar, and refined the recipe a bit by straining the seeds. The result is an amazing and delicate sauce that can be drizzled on just about any dessert.
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