A silky, seedless fruit sauce made by simmering fresh raspberries with sugar and lemon juice, then straining for a glossy, pourable topping.
Strain while warm for easiest passage through the mesh; cold coulis becomes thicker and slower to press. Taste after straining and adjust sweetness with additional sugar or tartness with lemon juice as needed.
Coulis thickens slightly as it cools; thin with water or a splash of raspberry liqueur if it becomes too stiff. Freeze in ice cube trays for easy portioning; thaw at room temperature before serving.
Ingredients
Scale
Measurement units
- 12 oz fresh raspberries
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
Ingredients
Scale
Measurement units
- 12 oz fresh raspberries
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
Cook the raspberries
Combine fresh raspberries (12 oz), granulated sugar (3 tablespoons), and fresh lemon juice (1 tablespoon) in a saucepan over medium heat.
Stir gently with a wooden spoon until the sugar dissolves and the berries release their juice, about 2 minutes.
Simmer without stirring for 3 to 4 minutes until the mixture is syrupy and berries have softened.
Equipment: saucepan, wooden spoon
Strain and cool
Pour the warm raspberry mixture through a fine-mesh strainer set over a small bowl, pressing gently on the solids with the back of a spoon to extract all liquid and pulp.
Discard the seeds and solids remaining in the strainer.
Allow the coulis to cool to room temperature, about 15 minutes, then refrigerate until ready to serve.
Equipment: fine-mesh strainer, small bowl
Before you cook
Cook notes
- • Strain while warm for easiest passage through the mesh; cold coulis becomes thicker and slower to press.
- • Taste after straining and adjust sweetness with additional sugar or tartness with lemon juice as needed.
- • Coulis thickens slightly as it cools; thin with water or a splash of raspberry liqueur if it becomes too stiff.
- • Freeze in ice cube trays for easy portioning; thaw at room temperature before serving.
- • Use frozen raspberries if fresh are unavailable; thaw and drain excess liquid before cooking.
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