Description
A simple and vibrant Raspberry Coulis made by simmering fresh or frozen raspberries with sugar and lemon juice, then pureed and strained to create a smooth, versatile sauce perfect for desserts or breakfast dishes.
Ingredients
Scale
Ingredients
- 250g (8 oz) raspberries (fresh or frozen, no need to thaw)
- 2 1/2 tbsp caster sugar (superfine sugar) or regular granulated sugar
- 1/2 tsp lemon juice
Instructions
- Heat and mash: Place the raspberries, sugar, and lemon juice in a small saucepan over medium heat. As the mixture warms, the raspberries will release their juices. Once the liquid starts to simmer and the raspberries soften, mash them gently with a fork to help release more flavor.
- Simmer and puree: Allow the mixture to simmer for 3 minutes to blend the flavors. Then, use a stick blender to puree the mixture directly in the saucepan if the blender head is submerged or transfer the mixture to a jug to blend until smooth.
- Strain the coulis: Pour the pureed mixture through a fine sieve into a bowl, pressing gently to extract as much liquid as possible while catching the seeds. Discard the seeds.
- Cool and store: Let the coulis cool fully at room temperature before refrigerating. The sauce will thicken as it chills. If it becomes too thick, thin it with a little water. Serve cold for best flavor, though it can also be served warm.
Notes
- Use fresh or frozen raspberries; no need to thaw frozen raspberries before cooking.
- Straining the coulis removes the seeds for a smoother texture, but this step is optional depending on your preference.
- The coulis thickens as it cools – adjust consistency with a splash of water if needed.
- Perfect to drizzle over desserts such as cheesecake, panna cotta, ice cream, or pancakes.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
