Raspberry Coulis Recipe


  • 3 cups raspberries (about 1 ½ pints, fresh or frozen)
  • ¼ – ½ cup powdered sugar (start with less, add more to taste)
  • 1 tablespoon freshly squeezed lemon juice
  • Optional: 1 tablespoon Chambord or other raspberry liqueur


Prep the Raspberries:

  • If using fresh raspberries, gently rinse them and allow them to dry.
  • If using frozen raspberries, thaw them and drain off any excess liquid.

Puree the Fruit:

  • Place the raspberries and powdered sugar (start with the lesser amount) in a blender or food processor. Blend until completely smooth.

Strain the Coulis:

  • Place a fine-mesh sieve over a bowl. Pour the raspberry puree through the sieve, using a spoon or spatula to press down and extract as much liquid as possible. Discard the seeds.

Flavor and Adjust Sweetness:

  • Stir in the lemon juice. Taste the coulis and add more powdered sugar if needed to reach your desired sweetness.
  • If you’d like, add a tablespoon of Chambord or other raspberry liqueur for a flavor boost.

Serving and Storage:

  • Serve immediately over desserts like ice cream, cakes, cheesecakes, or panna cotta.
  • Store the leftover coulis in an airtight container in the refrigerator for up to a week. You can also freeze it for longer-term storage.


  • Adjusting Sweetness: The sweetness of raspberries varies. Adjust the amount of powdered sugar based on the tartness of your berries and your preference.
  • Thickening: For a thicker coulis, simmer it gently in a saucepan over low heat for a few minutes until it reaches your desired consistency.
  • Variations: Experiment with other berries like strawberries or blueberries for a different flavor twist.
  • Uses: Raspberry coulis is delicious on countless desserts, but it also can be used for savory applications like glazes for meats.


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