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.
