Description
This vibrant Raspberry Coulis is a simple, fresh sauce made by gently cooking raspberries with sugar and lemon juice, then pureeing and straining to create a smooth and tangy accompaniment perfect for desserts, pancakes, or drinks. Easy to prepare in under 15 minutes, it highlights the natural sweetness and tartness of raspberries.
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 begins simmering and the raspberries soften, mash them gently with a fork to break them down further.
- Simmer and puree: Allow the mixture to simmer for 3 minutes to meld flavors and soften the fruit. Then, using a stick blender, puree the mixture until smooth. If the blender head is not fully submerged, transfer the mixture to a jug for easy blending.
- Strain: Pour the pureed mixture through a fine mesh strainer into a bowl to remove seeds, pressing with a spoon to extract as much coulis as possible. Discard the seeds left behind.
- Cool and store: Let the coulis cool completely at room temperature, then refrigerate until needed. The coulis will thicken as it chills. If it becomes too thick, thin it by stirring in a little water. Serve chilled for best flavor, or warm if preferred.
Notes
- You can use fresh or frozen raspberries; frozen do not need to be thawed before cooking.
- If you prefer a seedier texture, you can skip the straining step.
- The coulis can be stored in the refrigerator for up to 3 days in an airtight container.
- Adjust sugar to taste depending on the sweetness of your raspberries.
- Use the coulis as a topping for ice cream, cheesecake, pancakes, or as a flavorful addition to cocktails.
