Raspberry Coulis (Raspberry Dessert Sauce)

A spoonful of raspberry sauce resting on a jar full.

Raspberry Coulis (Raspberry Dessert Sauce)

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.

Course Dessert

Cuisine Appetizer

Keyword Raspberry Sauce, Dessert Sauce

Prep Time 0

Cook Time 5

Servings servings

Calories 61kcal

Author Stephanie Simmons

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