Raspberry Coulis (koo-LEE) is a simple fruit sauce that I learned to make in culinary school. What I love most about this sauce is its beautiful red color. You can sweeten it as much as you like if your raspberries are tart. You can use other fruits, such as strawberries, blueberries, and peaches as well, depending on what dessert you want to accompany.
I use fresh raspberries, granulated sugar, corn syrup, and a squeeze of lemon juice.
Pulse the raspberries, sugar, and corn syrup in a food processor until it’s well blended.
It should be nice and smooth.
Strain the seeds through a mesh strainer. This part can take a few minutes. I scrape a spatula over the sauce and up the sides of the strainer until all the seeds are strained out.
Now you will have a beautiful seedless sauce. Add lemon juice or more sugar if needed to suit your taste.
Using a funnel, pour into a squeeze bottle. I highly recommend having several squeeze bottles. They are very handy and wash well in the dishwasher after you use them. I get mine at Walmart.
Yes. All of those beautiful raspberries made only this much sauce. Such is life. This is actually more than enough to garnish several dessert plates! You can store it in the refrigerator until you are ready to use it, so it’s perfect to do ahead.
Try it with my Flourless Chocolate Cake. It gives a delightful color and flavor contrast.
- 12 ounces fresh raspberries
- 2 teaspoons sugar
- 2 teaspoons light corn syrup
- a few drops of lemon juice, to taste
- Combine raspberries, sugar, and corn syrup in a food processor and pulse until smooth.
- Strain seeds out through a mesh strainer.
- Add lemon juice and additional sugar if needed.
- Pour into a squeeze bottle.
- Store in the refrigerator until ready to use.