Easy 3-Ingredient Raspberry Coulis. A smooth and bright raspberry sauce made with just three ingredients - fresh raspberries, lemon, and sugar. Perfect to drizzle on cake, ice cream, yogurt, and more.
Easy 3-Ingredient Raspberry Coulis
Our raspberry bushes are thriving right now, and every day we fill a bowl full of fresh raspberries. We eat them fresh by the handful, on top of oatmeal, cream of wheat, pancakes and waffles. I have also made a few jars of my amazing 3-ingredient raspberry jam.
If you, like us, are dealing with more fresh raspberries than you can handle, this raspberry coulis is a great recipe to have on hand.
Raspberry Coulis aka Raspberry sauce
As a matter of fact, a raspberry coulis is none other than a raspberry sauce made with fresh or frozen raspberries cooked for a few minutes with lemon juice and sugar, and then strained until smooth. It is a wonderful dessert sauce for chocolate cake (like my Torta Tenerina), ice cream, cheesecake, yogurt, lemon ricotta pancakes, and panna cotta, to name a few.
Why you will love this recipe
Only 3 ingredients - A very short list, don't you think? You only need raspberries, lemon, and sugar.
Easy, it cooks in 5 minutes - Despite its fancy name, it is pretty simple and quick to make.
Goes well with many desserts - This sauce is great on so many desserts (hello chocolate cake!) and also breakfast recipes (think pancakes and waffles).
Ingredients and substitutions
- Raspberries - I've used fresh. Frozen berries would work, too, just increase the cooking time to about 8-10 minutes.
- Lemon juice and zest - Only freshly squeezed lemon. Avoid the bottled stuff. Both lemon juice and zest brighten the flavor. When using the zest, only buy organic lemons. For a slightly different flavor, try freshly squeezed orange juice and zest. If you do not like any citrus flavor, replace the citrus juice with water.
- Sugar - I've used cane sugar. Granulated sugar works, as well as honey or agave. The sugar/sweetener helps balancing the tartness from the raspberries and also thickening the sauce.
Kitchen Tip
You could add a bit of orange liqueur or Limoncello to this raspberry coulis recipe in partial substitution of the lemon/orange juice.
How to make Easy 3-Ingredient Raspberry Coulis
- Step 1: Add the raspberries, sugar, lemon juice, and lemon zest to a medium saucepan over low medium heat.
- Step 2: Stir the mixture, then, using a potato masher, fork, or pastry blender, mash the berries to release their juices.
- Step 3: Bring the sauce to a simmer. Cook for 3-5 minutes, or until the berries have broken down and the juice has thickened a bit.
- Step 4: Place a fine mesh sieve over a bowl and pour the raspberry mixture in. I did half the mixture at a time so it wasn't overflowing the sieve. Use the back of a spoon to push the sauce through the sieve. Make sure to continue working the pulp until no more comes through (that is what thickens the sauce).
- Step 5: Use a rubber spatula to gently scrape the sauce from the bottom of the sieve and into the bowl. Taste the sauce and adjust with more sugar or lemon juice if needed. Discard the raspberry seeds.
- Step 6: Place in a jar or creamer and enjoy warm or cold on your favorite dessert.
Serving suggestions
The idea for this raspberry coulis came to accompany a vegan chocolate cake I made to bring to a dinner with friends. It was the perfect bright sauce to break the richness of the chocolate cake. We served the cake with a drizzle of the raspberry coulis and a dollop of whipped coconut cream. It made for a dreamy dessert that people still talk about.
Easy 3-Ingredient Raspberry Coulis
Easy 3-Ingredient Raspberry Coulis. A smooth and bright raspberry sauce made with just three ingredients - fresh raspberries, lemon, and sugar. Perfect to drizzle on cake, ice cream, yogurt, and more.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 small jar 1x
- Category: Dessert, sauces
- Method: Stovetop
- Cuisine: North American
Ingredients
- 2 cups fresh raspberries
- ¼ cup cane sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Add the raspberries, sugar, lemon juice, and lemon zest to a medium saucepan over low medium heat.
- Stir the mixture, then, using a potato masher, fork, or pastry blender, mash the berries to release their juices.
- Bring the sauce to a simmer. Cook for 3-5 minutes, or until the berries have broken down and the juice has thickened a bit.
- Place a fine mesh sieve over a bowl and pour the raspberry mixture in. I did half the mixture at a time so it wasn't overflowing the sieve. Use the back of a spoon to push the sauce through the sieve. Make sure to continue working the pulp until no more comes through (that is what thickens the sauce).
- Use a rubber spatula to gently scrape the sauce from the bottom of the sieve and into the bowl. Taste the sauce and adjust with more sugar or lemon juice if needed. Discard the raspberry seeds.
- Place in a jar or creamer and enjoy warm or cold on your favorite dessert.
Notes
You can make this sauce several days ahead of time. Keep in a covered jar and store in the refrigerator for up to 7 days.
You can freeze this sauce in a freezer safe container for up to 3 months. Thaw it in the refrigerator for 1 day before using.
I love baking and kneading dough because it takes me to a happy place in my soul.
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