This super simple, fresh raspberry coulis is a quick way to elevate any dessert, from ice cream to cakes, even as a sweetener for iced tea or lemonade! Toss all of the ingredients together in a pot over medium-high heat, bring to a simmer while the fruit cooks down, press the mixture through a strainer, and cool. In less than 10 minutes, you've got a gorgeous, ruby red dessert sauce. The sweet and tart balance of raspberries pairs especially well with dark chocolate (like my Flourless Chocolate Torte) as well as the rich and creaminess of cheesecake (try my Classic Vanilla Cheesecake). A little drizzle goes a long way and will really wow your palate.
INGREDIENTS:
- 2 C. Raspberries, Fresh or Frozen
- 6 Tbsp. Granulated White Sugar
- ½ Lemon Juice
- Pinch Kosher Salt
INSTRUCTIONS:
Step 1: Gather all of your ingredients.
Step 2: Add everything to the small pot, and place over medium-high heat, stirring occasionally.
Step 3: Bring the mixture just to a boil, using the spatula to gently mash down the fruit.
Step 4: Once the mixture has broken down, about 8 minutes or so, pour into a fine mesh sieve fitted over a medium bowl. Press the liquid through, separating the seeds and the pulp from the raspberry coulis. Whisk and run through the strainer a second time, if necessary.
Step 5: Place the sauce in a container with a lid (or cover tightly with plastic wrap) and keep in the fridge. The coulis will thicken as it cools.
Equipment
- Small Pot
- Rubber Spatula
- Medium Bowl
Ingredients
- 2 C. Raspberries, Fresh or Frozen
- 6 Tbsp. Granulated White Sugar
- ½ Lemon Juice
- Pinch Kosher Salt
Instructions
- Gather all of your ingredients.
- Add everything to the small pot, and place over medium-high heat, stirring occasionally.
- Bring the mixture just to a boil, using the spatula to gently mash down the fruit.
- Once the mixture has broken down, about 8 minutes or so, pour into a fine mesh sieve fitted over a medium bowl. Press the liquid through, separating the seeds and the pulp from the raspberry coulis. Whisk and run through the strainer a second time, if necessary.
- Place the sauce in a container with a lid (or cover tightly with plastic wrap) and keep in the fridge. The coulis will thicken as it cools.
