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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!
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Easy Raspberry Coulis
Ingredients
- ½ cup sugar
- 3 tablespoons water or orange juice
- 12 ounces frozen raspberries, thawed
- 1 tablespoon Chambord, Framboise or Grand Marnier liqueur (optional)
Instructions
- 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 the 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.
Video
Notes
Nutrition
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I want to make this to go with a cheesecake for tonight, but my strainer went missing. (Several grandchildren as suspects, haha) Can I make it without a strainer? Is there a substitute I’m not thinking of?
Hi Lisa, do you have any cheesecloth? A wet coffee filter may also work.
I have made this one several times but using fresh raspberries and every time I get a lot of compliments. It is quick and easy and delicious I normally use whatever liqueur I have at hand. I will go looking for the frozen raspberries next time so compare.
Awesome.
Thank you for the great review, Oscar! It's wonderful to hear how much you enjoy this recipe and that using fresh raspberries and a variety of liqueurs have worked well for you. Thanks for taking the time to let us know!
can i make this without rassberries'?
Hi Susan, your comment made me laugh, because raspberries are the main ingredient in this recipe but perhaps you meant if you could use other fruit?? We do have a recipe for strawberry coulis, which is also excellent.
https://thecafesucrefarine.com/ridiculously-easy-strawberry-coulis/
Easy and delicious!! Do you know whether honey can substitute for the sugar and if so, how much? Thankyou!
Hi Melody, I haven't tested the recipe with honey but I think it should work fine.
This sounds great and I want to make it this weekend to go with a flourless chocolate cake, I noticed you said water or orange juice and I find that would definitly change the taste. I don't have enough raspberries on hand to test batch so I was curious what tastes better the water or orange juice?
Hi Stephanie, we like the orange juice but the water is really great too if you don't have the orange juice. Enjoy!
Having tried both I have confirmed my suspicions and it's that it really doesn't matter much. The 3 tbsp of orange juice gets overwhelmed by the amount of sugar and the raspberries. It mostly adds a very light citrusy hint, but the raspberry juice is already acidic enough so it does kind of get drowned out. It maybe tasted a little bit more sour with the Orange?
I used your raspberry coulis as part of peach Melba, a dessert that has seemingly gone out of style. It was delicious, and so simple to make. Had some of the leftover coulis drizzled over plain Greek yogurt for a super simple somewhat healthy treat. Thanks for another wonderful recipe!
Wonderful! Thank you for the review, Vivian!
Would this work with fresh raspberries or is there a reason it should be frozen raspberries? Thanks!
Fresh raspberries will work, Jackie!
where did you get the cute jar that the sauce is in
Hi Erika, I wish I had a better answer so that you would also have access to that jar but I found it years ago at an antique shop.
I have made this raspberry coulis before and loved it especially with anything chocolate. Do you have a recipe for tart cherry coulis? Thank you for sharing.
That's great, Carolyn! We do not have a cherry coulis, but that is a delicious idea. We do have a strawberry coulis you might be interested it- https://thecafesucrefarine.com/ridiculously-easy-strawberry-coulis/
As you say, this recipe is super easy and 😋 delicious - it looks way more complicated than it is!
Thanks, Dee! So happy you enjoyed it!
This recipe for raspberry coulis was so simple, but was perfect! I made it to serve alongside a freshly baked raspberry cake with whipped cream, and it went off perfectly.
Great! Thank you for the review, Lynn!
Do you think I could make this raspberry coulis and process it to make it shelf stable? I'd like to make some jars for gifts. Thank you.
Hi Lynne, you could, however, it will lose some of the beautiful vibrant hue. We don't have labels for this one at this time.
This sounds delicious and we have tons of raspberries this year! If there are labels for this raspberry coulis, could you please email them to me. These would make wonderful gifts. Thank you and God bless you.
Hi Lynne, hope you enjoy this recipe. At this time, we don't have labels for the raspberry coulis.
I have raspberries that I already pureed and removed the seeds (leftover from making seedless jam) . I was searching for a recipe and found this. Would I be able to make this using my puree and do you know how much I should use in place of the raspberries? Thank you! It sounds delicious!!
Hi Patricia, I haven't tested this using raspberry puree but I would start with a cup of puree and go from there.
Please can you tell me how to cool this down?
I've seen some "transfer to the fridge to cool completely " which I thought was wrong
is it like jam, poured into hot jars?
Will cooling at Room temp take hourrrrrrs as it's boiled sugary stuff?
It's so confusing what to do.
Do I need to sterilise jars or will a standard washed receptacle do?
Hi Blue, I let it cool down at room temperature for 45-60 minutes, the refrigerate. You don't need to sterilize the jars, just run them through the dishwasher.
I've used this recipe for years and it never fails. I always add the Chambord. Love it with flourless chocolate cake. Easy and pretty darned elegant! Question - would it work to substitute frozen blueberries for the raspberries? Thinking 4th of July with raspberry and blueberry coulis over vanilla bean ice cream.
Hi Sue, so happy you've enjoyed this recipe! I haven't tried this with blueberries but I would think it would work.
Dumb question please (I don't know how to cook or bake AT ALL!) - Can I substitute frozen strawberries for the raspberries in this recipe? If so, would I have to change anything? Thank you!
Hi Sk, we have a strawberry coulis recipe that you might be interested in-https://thecafesucrefarine.com/ridiculously-easy-strawberry-coulis/
Frozen strawberries have so much more liquid, the sauce will be a lot thinner so you may need to cook it longer. Sadly, if you cook it longer, you will lose some of the vibrant color but it will still be delicious.
I love this recipe! Easy to put together and totally versatile. I have used it for the normal deserts, but also reduced further and added it to a base meringue recipe to make some OUTSTANDING raspberry meringue cookies. I found I hadn't used it all and was experimenting. Now I can't get my parents to leave me alone 😁
PS, I was also trying to punch up the lemon flavor for meringue cookies and tried to add lemon custard... Whites don't play well with yolks and the batter melted before my eyes. Baking is said to be a science, but if you experiment you will be surprised with the results.
Thank you again for the amazing recipe as well as the inspiration.
That's great, Brandi! Thanks for your review.
If you have the large and small labels for the raspberry coulis I would love to have them. Thank you
Hi N, we do not have labels for this recipe at this time.
Hello, is this thick enough to go over a layer of pastry cream in a bowl? Or will it leach into the pastry cream?
Hi Worf, I think you would need to reduce this in order for it to be thick enough for that.
I sprin kled unflavored gelatin on the water mixture about 1 tsp to thicken it.!
Thanks, Annette!
Can we add a small amount of cornflour etc to thicken this a little or would it totally destroy the flavors etc? Would live to use this as a cake filling .
Hi Teresa, you could do that. I would add some cornflour to a few tablespoons of the coulis then bring the rest to a simmer. Once it's simmering, stir in the cornstarch mixture an simmer a little longer to thicken. You may lose a bit of that fresh flavor but I think it will still be delicious. Another option would be to use this for the filling: https://thecafesucrefarine.com/overnight-raspberry-freezer-jam/
Superb recipe, Chris! I made a batch to garnish a cheesecake. I’m looking forward to using it for other dishes too. Thanks for sharing the sauce. 😃
Great! Thanks for your review, Brooks!
In the ingredients it states 12 oz of frozen raspberries thawed. In the directions it states combine frozen raspberries in the blender. Which is correct?
Hi Diane, sorry if that was confusing. It should be thawed berries in the instructions. I have clarified that. Thanks!
Chris,
Can I use an immersion blender to purée the berries?
Yes, that will work, Ann!
Best and most successful coulis recipe I have ever found. I'm made it for a flourless chocolate cake. Heaven!!! Thank you.
Wonderful! Thanks for your review, Clarissa!
thank you so much for posting this recipe. have been looking for raspberry coulis recipe lately. this is the first i found. am going to try it probably every way that is mentioned in the reviews, plus any other that strikes me. already drooling & i haven't even been to the store yet.
Enjoy, Sara!
Made this last night to go with cheese cake for a friend's birthday. Delicious - simple and truly wonderful! Thank you very much for sharing!
Thanks for letting us know, Barb!
Thanks for the recipe,I have been trying to find this for sale online but l will certainly make it. The trial will be this wknd.,wish me luck!Sandy
You can do it! Let us know how it turns out, Sandy!
I am thinking of making this and using it warm to melt a chocolate sphere revealing a brownie and homemade raspberry ripple ice cream. Do you believe this recipe will work served warm? Not sure how thick it ends up being.
Thanks
Hi Michelle, this would be fairly thin when warm but it should work. What a beautiful idea - wish I was invited 😋
Do you mean powdered sugar?
Hi Malaika, no, it's regular granulated sugar. ENJOY!
Great, thank you! Can’t wait to try
I made this with your ridiculously easy orange olive oil cake. And WOW was the coulis a winner! I only had Grand Marnier instead of Chambord, and I also used water instead of orange juice as I did not want an overbearing orange flavor on top of the orange cake. My husband tested it and loved it even before I strained it through the mesh and added the liqueur. In fact, the seedy jam left over afterwards he kept for bagels the next morning. 🙂 After straining it and adding the liqueur though, I was in love. It was for my mother-in-laws 71st birthday, and everyone loved it so much! Everyone was asking for extra of the coulis, raving about it, and asking how I made it. It was so simple and easy to make. I still have some left and might serve it over pancakes! I can think of a million different uses, actually, it is just so versatile. This may be a new refrigerator staple that I just keep around. Thank you so much for such a wonderful recipe!
Wonderful! Thanks so much for letting us know, Michelle!
Made this recipe with our family cheesecake for a couple years now. Water is better than OJ, and we usually don’t have the right alcohol on hand but it’s always the star of the show. People beg me for it- little do they know how simple it really is!
Awesome! Thank you for letting us know, Hope!
The above is one of the most ridiculous negative posts I've EVER read. It's absurd to believe that so little alcohol could have such an effect on a child. The poster must think we're all stupid enough to believe such nonsense. My take is it's just a fictional story trying to rile up gullible readers. Shame!
Just made this, tried it over chocolate ice cream and also over mango sorbet. Easy peasy. Both are great. Going to have to make more, but with the optional Chambord you mention in the recipe. 😉
Awesome! Thanks, Julia!
I just made this sauce and it is delicious and so easy - definitely my go to raspberry sauce. I didn’t have the appropriate alcohol but it clearly states * OPTIONAL* so I left it out - still delicious.
Thank you
Awesome! Thanks, Jaye!
I just made this and it was absolutely delicious! I had no idea a coulis was so easy. I made it for a flourless chocolate cake, which usually feels a bit dry. This took it to the next level! I used frozen strawberries and orange juice. I did a double recipe, but with only 3/4 cup sugar. I think that lets the raspberry flavor come through better. Huge hit! And now I'm going to drizzle it over pancakes :).
Awesome! Thanks for letting us know, Rachel!
Just one question: Will pureeing the raspberries make it taste funny from macerating the seeds while pureeing? I am only asking because I made another desert which required pureeing fresh raspberries, and it tasted gamy and off, we suspected it to be the seeds that got pureed. Which was a crying shame, because honestly, those were best flavored fresh raspberries I have ever tasted in my 52 years (and I am cherry and berry connoisseur during their season), and we anticipated the recipe was going to be fantastic, only to throw it out and ruin all those amazing raspberries. I only have a Kitchen-aid food processor/blender--so nothing too fancy, but I can run the food processor speed when using my blender which is what I did. Did that mess it up? I just don't want to try to make another fresh raspberry dish to have it be ruined. Any insight is appreciated. I had some raspberry colis at a local fine dining establishment and OMG..it was the best ever. I am hoping your recipe is as good, but I am scared to ruin more good fruit. Thank you.
Hi Debra, I've never had that issue with this recipe. Give it a try, I think you'll love it!
This recipe RUINED my holidays. We were unaware that this recipe included alcohol and as a result my 5 year old son Jaden was manic the entire night. He threw up multiple times and was sick for THREE days (the entire length of our trip!) And yes, a doctor did inform us that it was alcohol poisoning. Save yourself and your children by giving this recipe a 1 star review. I am VERY disappointed.
Hello Alex, first of all, let me say that I'm very sorry your child was sick. Especially over the holidays and on a trip, that makes things very difficult.
Regarding the Raspberry Coulis, the liqueur that is recommended for this recipe is Chambord which is, first of all very low in alcohol, 16.5%. Secondly, there is 1 tablespoon for the entire recipe which equates to ¼ teaspoon per 2 tablespoon serving. Thirdly, the Chambord is noted as optional in the recipe.
Whoever makes and serves a recipe is responsible (and is fully aware of what the recipe contains) to their guests. It might have been a good idea for your host to make you aware that each serving contained ¼ teaspoon of low alcohol liqueur. Or perhaps, if your child is super sensitive, you should have inquired of your host what was being served.
I highly suggest that your child NEVER eat anything with vanilla extract as vanilla is very high in alcohol - a minimum of 35 percent alcohol, the same proof as Captain Morgan rum.
Kind Regards,
Chris
What on earth? When Karen below leaves a glowing reiew, you know that something like this has to be some kind of rolling attempt. Eitherway, I've not made this yet but plan on doing so this weekend. 5 starts in advance, if only just for this fabulous reply. Keep it up Chris!
Thank you, Sarah.💕
This is a simple and delicious recipe.
BUT… You are a woman who makes all of womanhood look stupid. How ridiculous. Maybe you should look at what else your child had to eat or drink. If he/she had “alcohol poisoning”, it was certainly not from this, even if the child drank the WHOLE batch! Did your child perhaps get into REAL alcohol? AND what was their blood alcohol level if they truly had “alcohol poisoning”? Sorry, this is a ridiculous comment and smacks only of the idiocy of the mother, not of the truth. And, yes, I can comment with some authority because I have an MSN in the Pediatric Nursing.
Agreed, Sue. The nominal amount of alcohol in this recipe -- 1 Tablespoon -- wouldn't be enough to send a child into a "manic" state, particularly with one serving on a plate. The recipe makes 12 servings.
AND -- that's before we note that Chambord, like all alcohol, is. . . alcohol. It's sold in the alcohol department of stores and would require an ID of someone over 21 to buy it. What did Alex think it was?
Hi! made this today. First time. Used frozen (for all the suggested reasons). Used Grand Marnier. after making, I tasted and found it to be quite tart. Was wondering if the sugar takes Time to permeate, after left in refrigerator for a while. I confess I added the simple syrup after I deseeded the purée…just wondering. I plan on using with dark chocolate lava cakes, where I expect it to shine. thank you
Hi Penelope, it may be that your raspberries were just a little tart to start with. You could add a bit more sugar and put it in the microwave for a minute or two to dissolve it or add a little honey.
Are YOU KIDDING ME…?
Alcohol poisoning from 1 Tbsp. of “An OPTIONAL addition” 16.5% alcohol by vol.
Putting it nicely, you’re full of it .
Thanks, Patty 🙂
Your child had alcohol and you blame the recipe? Seriously? And then state that everyone should give one star? Ridiculous!
Made this recipe for a French patisserie. Beautiful. Have been enjoying the leftovers over vanilla ice cream through out this week. Delicious!
Thanks, Kristie!
Children's cough syrup has more alcohol than Chambord, Alex. If you're unaware of the existence of alcohol in liqueur, you're an idiot. Maybe don't blame a cooking blog for your poor parenting, because if it was truly alcohol poisoning, your child was drinking something else. 😂
Fantastic recipe, Chris! My guests and I LOVED it over the truffle cake we served. Super easy too. Will definitely be making this again.
Thank you, William! So glad you enjoyed this recipe!
If you made the recipe would you not have been aware that it had alcohol? Thereby knowingly letting your child consume alcohol? That sounds like more of a parenting problem than a recipe problem.
Thanks, Emilie.
It says "optional" . Don't blame the recipe because the maker didn't tell you there was alcohol in it. There wouldn't be enough in this recipe to make your child that sick from this alone. Who let's their kids just eat anything without being aware of what's in it?
Thanks, Craig.
This is the most ridiculous review I have ever read bar none. You are blaming a recipe that YOU made for having alcohol in it? What were you thinking when you added the alcohol to the recipe? Whatever happened to personal responsibility? This recipe has a tiny bit of alcohol per serving in it. As someone else suggested, you should check to see what else the child ate. Additionally, was the blood alcohol level ever checked? I would be more inclined to believe an over abundance of sugary desserts over the holidays. Who kept an eye on this child? The same person who bought and added the alcohol, perhaps? Signed: ICU RN
Alex,
That is the most moronic review I’ve ever seen. Your child didn’t get sick on the small amount of alcohol in the recipe. Maybe little Jimmy broke into a bottle of scotch. Seriously “save yourself and your children”. Drama much Karen?
I high doubt this recipe made your son manic and drunk, especially with the small amount of alcohol.
Alcohol cooks out in heat and you're left with the taste. Put this back on you, why did you give it to your son if you knew there was alcohol in it? Especially when the recipe says that it's **OPTIONAL**.
Take some personal responsibility and just tell the OP you're sorry for throwing wild accusations and that it was you who didn't watch what little johnny was eating and wanted a scapegoat.
Ugh... Americans
parenting is hard - but its what you signed up for - dont teach your child to irresponsible as you are being. Maybe hire a helper if you are unable to control your children. good luck
Alex, You donut head, your damn waffle batter has more alcohol in it than this coulis. I 'm sure you're just trolling for some odd reason(who trolls a recipe?)... But, now I cant stop thinking about a paranoid women driving home, chewing half a pack of winter green, getting pulled over, and slyly trying to cover up the coulis as the officer walks up.. Facepalm*
I made this raspberry coulis to go with a Belgian chocolate cake. Everyone was scraping their plates, and a few people requested extra sauce! Of course, I added the Chambourd!
Love, love, love all your recipes! I literally have never been disappointed! Now if I could just get in a trip to the French Alps…! 🥰
I made this fabulous recipe last week with frozen raspberries. We had it over good vanilla ice cream and just picked fresh peaches and some whipped cream. The colors were gorgeous together and the raspberry sauce was the star of the show. I added some Chambord which made it extra special. Thank you for this wonderful recipe.
Yay! Thanks so much for letting us know, Kitt!
This sounds delicious. Can you use the water bath process & can this for a longer shelf life ?
Hi Susan, I haven't tried canning this coulis but it freezes beautifully.
This was Fantastic. I served it with a devils food chocolate cake with whipped chocolate buttercream. The sauce was so bright and perfect with chocolate. Delicious!
Awesome! I'm so glad, Rhoda!
I'm having problems getting the raspberries to go through my strainer, and I've been working on it! Is my strainer perhaps TOO fine? Has anyone just left the remnants of the seeds in their coulis? thank you! Oh - and the juice and sugar idea was brilliant!
Hi Susan, your strainer might be too fine. I often need to use a spatula to push the liquid through the strainer though. You could definitely leave the seeds in the coulis and it will still be delicious!
Made this yesterday using local raspberries and added the Chambord. My goodness, it was delicious and intensely flavoured.
In fact I paired it with a sensationally failed no bake cheesecake that had raspberries in it. And the coulis saved the dish.
I’m going to stir it through some Greek yogurt tonight with fresh raspberries for dessert. Thank you
Awesome! Thanks, Patricia!
Hi. I made thìs today but it was super sweet. I had 50g less raspberries, used 8 Tbs of sugar. If I added more raspberries would it balance it out or would i add something else to take away some of the sweetness?
Thank you
Hi Lindsey, coulis is supposed to be a sweet sauce to drizzle on des , kind of like jam. That being said, if you want it a little less sweet you could add more raspberries or a splash of fresh lemon juice.
pairing this with coconut cake a little whipped cream and a sprinkle of toasted coconut.
Sounds delicious, Peter!
Be still my heart. Coconut and raspberry? I need to try that combination.
Hi, How long can the coulis be left out?
Hi Jen, the coulis is good in the refrigerator for a week to 10 days. At room temperature, an hour or so is fine.
Great easy recipe. Thank you.
I made this and poured it over pavlova roulade. Was delicious.
Yum! That sounds wonderful! Thanks for taking the time to share your results, Ann!
how long will this last?
Hi Olivia, it's fine in the refrigerator for 5-7 days.
Chris, I am thinking of using the raspberry coulis to flavor a buttercream frosting. Do you think that would work?
I think it would be delicious and very pretty however, the raspberry flavor won't be very strong as you don't need a lot of liquid when making buttercream.
I have used this as a topping for cheesecake, ice cream & pound cake. Yum! I recently altered by straining into a small saucepan & adding a small amount of water/cornstarch to slowly cook & thicken a bit more, then used as a filling for shortbread thumbprint cookies...amazing! So much better than a jelly filling!
Great idea about the thumbprint cookies, Janice! I'm so happy you've enjoyed this recipe!
I just picked raspberries. Can I substitute fresh raspberries for frozen? Are any adjustments needed? Thank you!
Fresh raspberries will work fine. Just thaw, smash and then measure.
Or simmer your fresh raspberries with the sugar and water for just a few minutes, put them in a food processor with some raspberry preserves and the Chambord and give them a whirl. Strain the seeds and you have the best Raspberry Coulis ever!
Hi TMac, nope you can sub fresh raspberries for the frozen without any adjustments.
Ridiculously complicated. You don't need to faff about with orange juice and microwaves. Just whizz up the raspberries with icing sugar and rub through a sieve. Simple. And all your American units are unfathomable. I clicked the metric button and it gave me it to the nearest 100th of a gram. Seriously?
Thanks for your kind comment, David. Hope the rest of your day goes better.
Your reply made me smile 🙂
🥰
Shame David doesn't like to use the orange juice, after reading his comment it seems he definitely needs a bit more sweet in his life!
Coulis always seems so “fancy,” it was a pleasant surprise to see how easy it is to make! We have so many raspberries from the garden, this is a fantastic way to use up a lot of them. I’m not a cook and I’m disabled to boot, so I really appreciate an easy and forgiving recipe. I used a tablespoon of lemon juice in place of the liqueur. So far it’s been delicious on bread pudding and there’s a slice of Mt. Tam cheese I can’t wait to pair it with.
Thanks, Joey, for sharing your review! It's nice to be able to serve something "fancy" that is so easy to make!
Wow! This is ridiculously easy!!! Found your recipe and quickly made it whilst waiting for my chocolate tart to cook - they will be perfect together. This would have to be the BEST coulis recipe I have ever made - the syrup makes it!! Thank You.
Thank you for sharing your results, Tina!
We have fresh loganberries and tayberries and am going to try making this. I want to use it as part of the starter - fruit course - at our bed and breakfast, thank you for sharing
Lucky you to have those berries available. That sounds wonderful to use them for a coulis, Gaylen! Great idea!
Made it as per the recipe. Used it under vanilla ice cream, accompanied by "chocolate bark" for some saltiness. Everyone had seconds. Very quick to make. Will make again!
Yum, sounds wonderful! So happy you enjoyed this sauce, Adrienne! Thanks for sharing your results.
Can I use lemon juice in place of the orange juice?
Yes, that should work fine! Taste it and see if you need any extra sugar but I think it will be delicious.
This is delicious! My grocery store was out of raspberries so I used frozen blackberries, and it turned out amazing. The sauce is thick, rich, and pure blackberry flavor
Thanks for sharing your results, Sofi! I haven't tried this with blackberries but I will! I bet that would be wonderful on pancakes!
I'm looking forward to making this! Are the raspberries measured by volume or weight?
Hi Bronze, they're measure by weight. Enjoy!
I never write comments, but I made this the other day , and it is FABULOUS!
Super easy to make and was a real hit on top of my mini cheesecakes. Thanks so much for the recipe.😄
Thanks so much, Debbie! I'm sure it was so pretty on top of your cheesecakes too!
My favorite kind of sauce! This is so pretty and no doubt delicious. Pinning to enjoy soon with a bowl of yogurt, or ice cream - haha.
This recipe is amazing and so easy! I put it with kladdkaka (a Swedish chocolate dessert) and it tasted great.
Thanks, Millie! We LOVE it on Kladdkaka!
My Family Loves Strawberries, and Blueberries, can i use these berries? You Say To Adjust The Amount Of Sugar, With Strawberries And Blueberries, Will I Adjust To More Sugar Or Less Sugar.
I would taste them. It depends on how sweet they are. Sometimes berries in the winter that come from Chile can be a little sour. If the berries aren't super sweet, add a little extra sugar, just a tablespoon or two. If you are using really sweet berries during the local season, you might want to omit a tablespoon or two of sugar.
For this recipe can I switch out listed berry for any berry of my choice? Can I use this sauce to drizzle over cheesecake? Getting my Easter menu together.
Yes and yes! It would be wonderful drizzled over cheesecake! You may have to adjust the sugar a bit if you're using a tarter or sweeter berry.
could this be served warm?
Yes, it would be a bit thinner but you definitely could.
I am diabetic so sugar is band!
Could the suger be replaced with a powderd sweetner such as candare.
Will it still work?
Hi Paul, it should work although the sauce might be thinner than with sugar.
Could this sauce be used to layer in to a dessert? I want to layer into mini cheesecake bites and wondered if this recipe was thick enough? Looks delish!
Hi Adriana, I think this coulis might be a little thin for layering in a dessert. I would probably use a raspberry jam instead like this recipe: https://thecafesucrefarine.com/overnight-raspberry-freezer-jam/
Hi,
Is this shelf stable at room temp.? Im gonna use this to drizzle mg white chocolate raspberry cupcakes and will be displayed at room temp for few hours.
Hi Yvonne, this is definitely stable at room temperature for several hours. I wouldn't let it sit out for several days though since there are no preservatives.
It tastes good. Mine came out fairly thin, how would I thicken it if I were to make it again?
It may be that your raspberries were more watery. You could always simmer it a bit to thicken it or use a teaspoon of cornstarch and heat it till it thickens a bit.
I simply used a bit less water and a bit more raspberries to make mine a bit thicker. Yummy!!
Great! Thanks Ella!
Wow, as usual, your recipes look and are divine, going to make it very soon but may I ask where you purchased that adorable glass tiny pitcher I want to get one thank you for all your recipes and your amazing photos and I love the videoes , diana from toronto
Made this with freshly squeezed orange juice as suggested and it was way too sweet. It lost all the tang of the raspberries. Tried to rescue it with a couple teaspoons of lemon juice but still too sweet. Would use half the amount of sugar next time.
Hi Emi, Thanks for sharing your review. Raspberries will differ in their level of sweetness. Some are more tart than others and personal taste definitely comes into play too.
What is the raspberry ratio? 112 ounce? Or 12 ounce?
It's 1 12-ounce bag. Enjoy!
I've used a raspberry/blackberry coulis with a honeydew melon and parma ham starter many times. Doing the same this Christmas.
Yum, sounds wonderful!
Can you make this with honey? How would you change up the recipe?
Hi Donna, I haven't tried this with honey but I would think it would work fine. I would probably use a little less honey and you will probably need to cook it just a bit longer to get the right consistency.
Can I use fresh raspberries instead of frozen
I’m making this tomorrow
Yes, even better! 🙂
Thank you so much!! 🙂
So beautiful and flavorful! The strength of the raspberry flavor was unexpected and wonderful. Served two nights in a row with different chocolate cakes and to different guests - a hit with everyone!
Thanks so much Linda Jean, I appreciate you taking the time to share your results!
Raspberries are one of my favorite fruits and I can think of lots of things to put this on.
So delicious, I'd love this over vanilla bean ice cream! 🙂
Absolutely beautiful and you just can't beat the full and fresh flavour of raspberries, especially this time of year.
How easy and fabulous is this!! Thanks Chris!
This looks terrific! And just loaded with flavor. Best of all, easy to make. Winner! 🙂 Thanks so much.
We love raspberry coulis and there's nothing better on a chocolate dessert! Great for Valentine's Day - and so pretty too.
Yes, totally agree! Raspberry coulis is great with so many desserts! I used it over pavlova at Christmas and it was the perfect pairing. But I had never considered it with baked brie. Simply genius!
Thanks so much Marcellina, it is wonderful with pavlova!
What is the yummy looking chocolate dessert pictured with it. I couldn't find it in your recipes. The sauce looks delicious!
Hi Karen, that is a crazy good chocolate cake. I will be sharing the recipe in my next post. It's easy and so... good!
Perfect with any chocolate dessert Chris! Love how easy it is!
Makes you want to lick the plates. 🙂
So pretty!I love keeping some frozen too!
One of my favorite accompaniments to a rich chocolate dessert! I can't wait to see your pairing!!
I learned what coulis is now! This is so pretty, and I bet has an intense flavor. It would be perfect for Valentine's Day, and Christmas as well.
I like that you made this using microwave...gotta give it a try too. Thanks, Chris.