Description
This fresh raspberry sauce recipe adds vibrant fresh flavor to desserts, treats, breakfasts, and more!
Ingredients
Scale
- 12 oz. fresh raspberries (or one 12 oz. bag frozen raspberries, thawed)*
- 2 Tbsp. fresh lemon juice (about 1/2 lemon)
- 2–3 Tbsp. sugar (can sub honey)
Instructions
- 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 puree through a fine mesh sieve. 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 the refrigerator up to 1 week, or freeze up to 1 month.
Notes
- RASPBERRIES. 12 ounces fresh raspberries is about 3 cups fresh raspberries or 2 1/2 cups thawed frozen raspberries.
- SERVING IDEAS. Try this versatile sauce on a bowl of ice cream, cake, waffles, trifle, or your favorite desserts!
- WANT YOUR RASPBERRY SAUCE EXTRA THICK? This raspberry sauce will continue to thicken as it cools, but if you feel yours is on the thin side or you want it even more thick, you can pour the strained raspberry sauce into a medium saucepan with 2 Tbsp. water and 1 Tbsp. cornstarch. Cook over medium heat until it’s thickened to your desired consistency. (If it gets too thick, you can thin it out with more water!)
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
