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.
Servings: 8 servings
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 70 grams
- 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.)3 and 1/4 cups raspberries, 1 tbsp water, 2 tsp corn starch, 1/3 cup granulated sugar , 1 tsp lemon juice, pinch of lemon zest, 3/4 tsp vanilla extract
- 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
Serving: 1serving | Calories: 61kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 75mg | Fiber: 3g | Sugar: 11g | Vitamin A: 16IU | Vitamin C: 13mg | Calcium: 12mg | Iron: 0.3mg