Raspberry Coulis – This fresh raspberry sauce recipe adds vibrant fresh flavor to desserts, treats, breakfasts, and more. You only need 3 ingredients to make it!
Do you love watching cooking and baking shows as much as I do? I’ve loved them since I was a teenager. There’s something especially soothing and relaxing about British baking shows–The Great British Bake-Off, Jamie Oliver, and Nadiya Hussain are some of my favorites. I love the more relaxed pace, the fun banter, and what feels like more genuine connection to the food and preparation.
One thing that I love about these shows is their attention to presentation. I’m always learning things–how to arrange the herbs differently to add more flair to a dish, how to play with height to add visual interest, or how to plate a piece of cake to look even more luscious.
When I want to channel that pretty presentation and fancy feel at home, I love that it can be done with something as simple as raspberry coulis.
This easy raspberry coulis (pronounced COO-lee), or fresh raspberry sauce, adds such a lovely, elegant touch to practically anything it touches. Whether you’re using it to plate a fancy dessert for a special occasion, finishing off a yummy breakfast with a flourish, or adding a pop of color to a casual treat, raspberry coulis is a perfect way to channel your inner celebrity baker.
Here’s all you need to get started on our THREE-INGREDIENT homemade raspberry sauce recipe…
Here’s What You Need To Make Fresh Raspberry Coulis:
So what is homemade raspberry sauce made of? Easy! Our raspberry coulis is a simple blend of:
- Fresh (Or Thawed Frozen!) Raspberries. I love that raspberry sauce can be made with frozen raspberries or fresh ones–whichever is in season or easiest to find! I often gravitate toward frozen raspberries since they’re so affordable and easy to keep on hand whenever the mood strikes. If you’re using frozen raspberries, thaw them first, so they’re easier to blend.
- Fresh Lemon Juice. Some bright, fresh lemon juice helps lock in the color of the raspberries (the acid prevents oxidation!), and brightens up the flavor of the sauce. It’s subtle, but it makes all the difference!
- A Little Sugar. Then, you’ll sweeten the raspberry sauce with a little sugar. If you prefer using a natural sweetener, honey can do the job!
What’s The Difference Between Raspberry Sauce & Raspberry Coulis? Typically, raspberry sauce is cooked to thicken, where a raspberry coulis recipe is often uncooked or very minimally cooked. I find that raspberry coulis (uncooked) has a brighter, fresher flavor to my taste. Plus, there’s no saucepan, boiling, or cornstarch slurry needed!
How To Make Raspberry Sauce, STep By STep:
- Add raspberries to a blender. (If using frozen raspberries, remember to at least partially thaw them first, so they’re easier to blend!)
- Add lemon juice and sugar.
- Puree until the sauce is as smooth as possible. Pause to scrape down the sides of the blender as needed.
- Strain out the seeds by pouring the raspberry sauce mixture through a fine mesh strainer. Place the sieve over a bowl, then pour the raspberry sauce into the sieve and pressing down using the back of a spoon or a flexible spatula to remove any seeds or large pulp from the sauce.
- Discard the seeds and pulp, and pour the smooth sauce into a bowl, container or small pitcher.
- Serve or Store. Store raspberry coulis in a jar or airtight container the fridge up to 1 week, or freeze up to 1 month.
12 Yummy Ways To Use Raspberry Coulis:
- Cheesecake. This is the PERFECT seedless raspberry sauce for cheesecake. It’s got a great consistency–thin enough to spread, but thick enough to look really impressive dripping over the sides of your cheesecake. Try it on classic cheesecake, raspberry or lemon cheesecake, or our No-Bake Chocolate Cheesecake!
- Angel Food Cake Or Pound Cake. I love a light, fluffy angel food cake paired with fresh berries and a drizzle of raspberry sauce. It also works for pound cake, white cake, and more!
- Flourless Chocolate Cake. The bright red of the raspberry sauce looks so polished next to the deep, fudgy tones of a flourless chocolate cake. Drizzle it on the plate before adding your slice for a restaurant-like presentation!
- Lemon Cake. Raspberries + lemon are best friends. My daughter requests this gluten-free lemon cake + raspberry sauce for her birthday every year. SO GOOD.
- Chocolate Lava Cake. Much like flourless chocolate cake, a drizzle or dollop of raspberry coulis on the plate adds a touch of elegance to molten chocolate lava cake.
- Trifle. Mix this raspberry coulis in between layers of white, lemon, or yellow cake, whipped cream, and fresh raspberries to make a stunning trifle.
- Parfait Or Chia Pudding. Layer yogurt or chia pudding with fresh berries and raspberry sauce and granola for a lovely breakfast!
- Oatmeal Or Overnight Oats. Or, drizzle or layer it with a warm bowl of oatmeal or chilled overnight oats.
- Eton Mess. This classic British dessert is so lovely and fun! This is a strawberry Eton Mess, but you can make yours raspberry by layering whipped cream, raspberries, raspberry coulis, and meringue to make Eton mess!
- Ice Cream. Spoon this homemade raspberry sauce over your favorite vanilla, lemon, chocolate, or berry ice cream for a touch of freshness.
- Pancakes, Waffles & French Toast. I especially love raspberry sauce in place of syrup with waffles! Top them with fresh berries or whipped cream and a drizzle of this raspberry coulis for an extra special finish. Or dollop or drizzle over pancakes or French toast. So good!
FAQ + Tips And Tricks For The Best Raspberry Sauce:
How Many Cups Of Raspberries Is 12 oz.? So how many ounces of raspberries are in a cup? A cup of raspberries is about 4-4.8 oz., meaning that 12 oz. of raspberries will be about 3 cups fresh raspberries or about 2 1/2 cups frozen raspberries.
How Can I Make Thick Raspberry Coulis? First, keep in mind that raspberry sauce will continue to thicken as it cools, thanks to the natural pectin. If you want your raspberry coulis extra thick, you *can* cook it in a pan with a splash of water and a little cornstarch to thicken it further. This works great for cheesecake! (See the recipe notes for details!)
Why Do You Strain Raspberry Coulis? I strain raspberry coulis to remove the seeds. That way no one’s getting unintentional seedy crunch added to their waffles or cheesecake. Straining out the seeds makes for a velvety smooth raspberry sauce that’s as stunning as it is delicious. That said, if you prefer the seeds left in, feel free!
Can You Freeze Raspberry Sauce? You bet. Our homemade raspberry sauce freezes like a dream. Pour your raspberry coulis into a freezer-safe jar or freezer bag and freeze until solid. (Save a little room for expansion if using a jar!) Thaw in the refrigerator before serving. It’ll just need a quick stir and it’s ready to go!
What’s The Difference Between Coulis And Compote? Compote typically refers to thick, cooked berry sauce that’s more like a jam. It has a more lumpy, rustic texture, whereas coulis is smooth and thin enough to pour.
More Gluten-Free baking recipes To Love:
- Gluten-Free Brown Butter Toffee Chocolate Chip Cookies
- Almond Flour Banana Cake With Chocolate Ganache – One Lovely Life
- Paleo & Gluten-Free Banana Bread Cookies – Simply Jillicious
- Gluten-Free Chocolate Chip Banana Muffins – One Lovely Life