Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Raspberry Coulis

Yield: Yields about 2/3 cup.

The simplest and most adaptable of dessert sauces. Spoon onto ice cream; drizzle across plain cakes and pastries; pair with fruit tarts and chocolate desserts.

Ingredients

  • 6 oz. (1-1/2 cups) very ripe fresh raspberries (or frozen, thawed)
  • Juice from 1/2 lemon
  • Sugar to taste

Preparation

  • In a blender, purée the raspberries with the lemon juice. Add sugar to taste. Strain through a fine sieve. Cover and chill. Serve cold.

Other fruit sauces: Use other ripe berries (such as strawberries or blackberries) or any other soft, ripe fruit (such as peeled and pitted peaches or mangos, or peeled kiwis) in place of the berries.

Add brandy: Add a splash of a complementary fruit brandy, such as Kirsch or Poire William, to the finished sauce.

Fruit fool: This is more a mousse than a sauce, but it can be used to top cakes, shortcakes, and fresh fruit. Whip 1/2 cup chilled cream until it forms soft peaks. Fold in the fruit coulis. Serve loose as a sauce or chill to firm slightly.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Seattle, WA

Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks