Raspberry Coulis comes together in 10 minutes with just 5 simple ingredients. This luscious raspberry dessert sauce is perfect for serving over ice cream, cheesecakes, or pound cake.
Why you’ll love this Raspberry Coulis:
- Luscious Raspberry Sauce – This simple raspberry sauce is packed with incredible raspberry flavor, and is enhanced with a hint of lemon and splash of vanilla.
- Easy Recipe – Anyone can make this easy dessert sauce recipe!
- Versatile Recipe – This raspberry topping can be used on lots of different desserts or treats. It’s the perfect dessert sauce for special occasions!
Ingredient Overview:
As always, the full recipe with measurements & directions can be found at the bottom of this post.
- Raspberries – You can use or frozen berries or fresh berries for this recipe. Don’t thaw them if using frozen.
- Granulated sugar – Sugar adds a bit of sweetness and helps draw out the fruit juices.
- Vanilla extract – Use real vanilla extract. This enhances the flavor of the sauce!
- Corn Starch – A few tablespoons of corn starch mixed with water helps thicken the sauce so it’s not runny. This is your cornstarch slurry.
- Lemon – A hint of citrus compliments the raspberry flavor so well. I like to use a splash of fresh lemon juice and a pinch of zest. Don’t omit these!
Ingredient Substitutions:
- Gluten-free – This recipe is gluten-free as written!
- Dairy-free – This recipe is dairy-free as written!
How to Make this easy Raspberry Coulis Recipe Step-by-Step:
Step 1: Step 1: Make the Raspberry Sauce. Add raspberries, sugar, and cornstarch slurry (corn starch stirred into cold water) to a medium saucepan.
Step 2: Cook. Cook for 2 minutes, mashing the raspberries with a wooden spoon to release the juices & break them down. Bring to a boil then cook for 3 more minutes. Stir in the vanilla and lemon zest at the end.
Step 3: Strain. Press the raspberry mixture through a fine mesh strainer to remove the raspberry seeds, using a silicone spatula or wooden spoon to really press it through.
Step 4: Cool. Let the sauce cool in the fridge until ready to use!
Serving + Storing this Homemade Raspberry Sauce:
Cool in a shallow bowl in the fridge at least 30 minutes before using. Or serve it warm over ice cream! Store in an airtight container in the fridge for up to 1 week. Freezing tips below.
Expert Success Tips:
- Sweetness – Taste the sauce at the end of the cook time, and add a bit more sugar to taste, if you find it too tart. You can simply stir it in off the heat with no issues.
- Corn Starch Lumps – Be sure that the cornstarch is fully dissolved in the water before adding it to the pot, or you could end up with some little cornstarch lumps in the sauce.
- Pourable Consistency – If your sauce is a tad thick, try warming it (for serving over ice cream), or stir in a little water or orange juice to thin it a bit.
FAQs:
I recommend trying the Peach Filling from my Peach Cupcakes for peaches, my Blueberry Sauce for blueberries, and the Cherry Sauce from my White Forest Cake for Cherries. I also have a delicious Strawberry Rhubarb Sauce and a Maple Cranberry Sauce.
Yes, I think that would be fine.
A fruit coulis is a thick sauce made from strained fruits. It’s slightly different in consistency than a jam or preserves. It is a delicious fruit sauce!
Yes! Let it cool completely, then store in a freezer-safe container for 1-2 months. Thaw in the fridge overnight before using.
If you cook this over low heat, it won’t thicken. It has to get hot enough for the cornstarch to activate.
Recipe Variations:
- Other Fruits – I don’t know if this exact ratio of corn starch to water and this cook time will work for other fruits as different ones have different moisture contents. See FAQs one section above for my sauce recipes for Peaches, Blueberries, Cherries, and Strawberry Rhubarb!
Special Tools:
- Nonstick Sauce Pan – Use this to cook your strawberry compote in, and any of my other fruit sauce recipes.
- Mason Jars – I like using mason jars to store fruit compotes in!
- Strainer – You’ll need a fine mesh sieve if you want to remove the seeds and have a smooth sauce.
Recipes To Serve Raspberry Sauce With:
- Spoon this fruity topping over slices of my Lemon Loaf or Angel Food Cake.
- Layer it on top of my 4-Ingredient Cheesecake Dip.
- It’s the perfect topping for my Classic Vanilla Cheesecake or my Raspberry Lemon Cheesecake.
- Top my Chocolate Cheesecake with it.
- Layer it in my Raspberry Coffee Cake.
- Serve it with Brioche French Toast.
- Fill my Raspberry Champagne Cupcakes with it.
- Enjoy it with vanilla ice cream, waffles, pancakes, or yogurt!
More Raspberry Recipes to Love:
- Raspberry Lemonade Cheesecake
- Raspberry Champagne Cupcakes
- One-Bowl Raspberry Lemon Bread
- Raspberry Cheesecake Cookies
- Raspberry Coffee Cake
Did you make this recipe? Snap a photo and leave a comment!
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Raspberry Coulis (Raspberry Dessert Sauce)
Ingredients
- 3 and 1/4 cups raspberries fresh or frozen, do not thaw if using frozen
- 1 tbsp water
- 2 tsp corn starch
- 1/3 cup granulated sugar
- 1 tsp lemon juice use freshly squeezed, don't leave this out!
- pinch of lemon zest optional
- 3/4 tsp vanilla extract
Instructions
- Make the Sauce: Stir water and corn starch together in a small bowl to fully dissolve the corn starch. Add this to a medium sauce pan with the raspberries, lemon juice, and sugar. Cook for 2 minutes over medium heat, stirring and mashing the berries with a wooden spoon to release juices. Then, bring to a boil over medium high heat and cook at a gentle boil for 3 minutes. Remove from the heat and stir in the vanilla and lemon zest. Taste (carefully, or allow to come to room temperature first) and stir in 1-3 additional tbsp of sugar if it's too tart for you. (Yes, this can be done off the heat and with no other steps required.)
- Strain: Strain the sauce, pushing it through the sieve with a spatula, to remove the seeds. This will remove *most*, but you'll need to do it twice if you want absolutely every seed gone.
- Serve & Store: Chill in a bowl in the fridge at least 30 minutes (or until cold) before using. Store in the refrigerator for up to 1 week.
Nutrition
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