Raspberry Coulis Recipe

by katerina on August 19, 2009

raspberry coulis

This raspberry coulis may be the easiest dessert you will ever make. When I found out just how quick and simple coulis was to make I couldn’t believe it and researched several recipes to be sure it was true. Lemon Tart is one of my favorite desserts and is even better with raspberry sauce. Plus then you can make pretty designs on your plates.

raspberry sauce

Coulis is basically the fancy French term for a strained juice or puree made from fruits or vegetables. Fruit Coulis are generally not cooked. This raspberry coulis recipe comes straight from the Joy of Cooking but is virtually the same everywhere I looked. Blueberry Coulis is totally coming next.

Print Recipe

Raspberry Coulis

(1/2 cup)
Adapted from Joy of Cooking

1 pint raspberries
3 tablespoons sugar
2 tablespoons fresh lemon juice

Combine all ingredients in a food processor or blender and blend until well combined. Press mixture through a fine mesh strainer and serve immediately or refrigerate for up to 3 days.

You can also make this using frozen raspberries.

Calories(approximate per serving): 300

{ 10 comments… read them below or add one }

Nina Timm August 20, 2009 at 3:20 am

That is beautiful and also the raspberries remain the star of the show, not some other overpowering flavor!!


foodcreate August 20, 2009 at 3:54 am

Amazing beautiful Color I love the flavor raspberries

thanks for sharing your wonderful recipe:)

Join post your comments become membber of foodcreate love to have you :)

Have a wonderful Day !


Justin from Bitchin' Lifestyle August 20, 2009 at 6:53 pm

Man, that looks good. I get the sneaking suspicion that if I had a squeeze-bottle of this laying around the house, it would get used way too often. Keep us posted for the blueberry version, your recipes are the coulist.


Katerina August 21, 2009 at 2:26 pm

coulist. Love it.


Deborah August 24, 2009 at 2:50 am

Gorgeous color, and I bet it tastes great, too!


Paige January 23, 2010 at 12:06 am

Totally wonderful and easy!!! I made this wicked cheese cake recipe from Joy of cooking, for my husbands birthday. I searched alot of different sites before i found this one and settled on it, Im glad i did!!!


John January 8, 2011 at 9:24 am

I found recipes with the following which seems to be a good addition to 2 cups of raspberries

1 tablespoon Kirsch or 1 tablespoon framboise eau-de-vie

I also found recipes that cook 2 cups of fresh or frozen raspberries with about 1/2 cup of sugar. You can control the amount of sugar rather than using frozen raspberries in syrup.

I do not know how splenda might work as a substitute for the sugar. Has anyone tried it?

This is nutritional information I found for the 2 cups of raspberries with 1/2 cup of sugar.
Calories:64(3% from fat)
Fat: .2g
Carbohydrate: 16g
Fiber: 1.4g
Sodium: .5mg
Cholesterol: 0.0mg
Does anyone think that the carbohydrates is low when the recipe yealds 1 cup?


katerina January 8, 2011 at 5:29 pm

John – I haven’t tried using splenda but I am guessing it would be fine.


katie mitchell June 14, 2012 at 6:24 am

I can’t wait to try this, before the end of the week I am sure I will, I have some raspberries in my fridge and some vanilla ice cream for this to go over in my freezer, my cat honey loves anything raspberries and there used to be this raspberries swirl going through vanilla ice cream but it was just limited edition and she loved it(as did I ) I am sure this will be even better and probably healthier


katerina June 14, 2012 at 9:42 am

I hope it works out for you, but I gotta ask, your cat?


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