Just a fancy name for a delicious, super versatile raspberry sauce, this Ridiculously Easy Raspberry Coulis pairs fabulously with chocolate, lemon and a zillion other desserts! Along with being ridiculously easy, it’s also ridiculously delicious!
I can’t remember when or where it was, but the first taste of raspberry coulis had me totally smitten. It was more than the sweet, vibrant flavor and the delicious, intense raspberry essence that enchanted me. The gorgeous crimson color also made a huge impression as I love to serve food that has beautiful eye appeal.
What I didn’t know, was how amazingly easy this gourmet sounding raspberry coulis is to make! So easy that it definitely falls into our ridiculously easy recipe category. You can read in more detail about our ridiculously easy recipes in this post but, in a nutshell, they’re all recipes that require minimal work, while making you (and me) look like a cooking rock star.
This raspberry coulis is almost too easy to be considered a recipe although I have learned some little tricks over the years to share with you. I know you’ll find the results super delicious!
What is a coulis?
What’s a coulis? Coulis (pronounced koo-LEE) is French for a thick sauce that’s made from puréed and strained vegetables or fruits. The original, classical use of the term was a meat sauce that was reduced three times. These days, savory coulis made from puréed veggies and sweet coulis, from just about any kind fruit are more common. Restaurant chefs often use coulis as a delicious garnish for both entrees and desserts.
What do you do with raspberry coulis?
This Easy Raspberry Coulis is one of those wonderful culinary magic tricks I love to have up my sleeve and can be used in lots of delightful ways.
- It pairs deliciously with chocolate desserts like this easy Chocolate Obsession Cake or this wonderful Swedish Sticky Chocolate Cake.
- It also goes well with anything lemon (like this French Grandmother’s Lemon Yogurt Cake or this Limoncello Lemon Tart)
- Drizzle it over ice cream, pound cake, cheesecake and or meringues.
- Serve it with fresh fruit. It’s wonderful with fresh peaches, bananas, pineapple, melon, strawberries, etc.
- A little raspberry coulis drizzled over yogurt or oatmeal is a fabulous way to start the day.
- Try it as a unique and beautiful topping for baked brie. Drizzle the warm brie with raspberry coulis, then add a few fresh raspberries and a scatter of thyme or basil leaves. Serve with crackers for an appetizer that will bring rave reviews!
Don’t believe such a fancy sauce could be easy? We created a little video so you could see for yourself:
Café Tips for making this Easy Raspberry Coulis
- This raspberry coulis will keep well in the refrigerator for 5-7 days. If you won’t use it up within a week, it also freezes beautifully and can be pulled out for a quick and easy dessert drizzled over ice cream (or any of the suggestions above in the post).
- This coulis recipe is fabulous on its own but for a fun depth of flavor, add a splash of Chambord, Framboise (both raspberry liqueurs) or Grand Marnier (orange liquor).
- You can either drizzle this raspberry coulis over a dessert or, for something different, serve the dessert on a pool of the delicious raspberry sauce. Either way, it will be a winner.
- I make a simple syrup in the microwave when preparing this sauce. You could also make the syrup on the stovetop.
- You can you fresh raspberries for this coulis but I really like frozen better. It’s funny, I find that the color is not as pretty with fresh. If you use fresh, you may need to add a tablespoon more liquid when pureeing.
- Any blender or food processor will work well for this recipe. I use my Wolf High-Performance Blender to make my raspberry coulis. This is truly a dream machine that’s a workhorse in my kitchen for so many tasks. It’s similar to the Vitamix, but to me is built a lot stronger and sturdier. I use it for soups, sauces, smoothies, nut butters and a myriad of other things. If you’re in the market for a high-quality blender that will literally blend everything from soup to nuts, this is a fabulous machine.
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One of our favorite ways to use this raspberry coulis is paired with this crazy delicious, incredibly moist Swedish Sticky Chocolate Cake that could possibly elicit marriage proposals – or at the least, lots of ooohs and aaaahs!
This Easy Raspberry Coulis recipe was originally published in January of 2018. We’ve updated the post and images and added a video so we’re sharing it again for your culinary pleasure. Bon Appétit!
Just a fancy name for a delicious, super versatile raspberry sauce, this Easy Raspberry Coulis pairs fabulously with chocolate and a zillion other desserts!
- 1/2 cup sugar
- 3 tablespoons water or orange juice
- 12 ounces frozen raspberries thawed
- 1 tablespoon Chambord Framboise or Grand Marnier liqueur (optional)
Combine sugar and water (or orange juice) in a 1 cup (or larger) microwave-safe cup or bowl. Stir to combine. The mixture will be very thick.
Cook in the microwave on high power for two minutes. Stir for 5-10 seconds to ensure that the sugar crystals are dissolved.
Combine frozen raspberries and hot syrup in a blender container. Blend until the mixture is smooth and pureed.
Pour puree through a fine-mesh strainer set over a medium-size bowl. Stir and push on the solids with the back of a rubber spatula until all of the liquid has been extracted. This will take several minutes as the mixture will be thick.
Discard the seeds. Add the liqueur, if using and stir to combine.
Store in the refrigerator for 5-7 days or in the freezer for 2-3 months.
See Café Tips above in the post for more detailed instructions and tips.