Capture the sweet-tart flavor of raspberries with this easy homemade raspberry coulis made from just three ingredients. Ideal for elevating desserts, this bright, velvety sauce is ready in minutes and works with fresh or frozen berries.
Why we love this recipe
This homemade raspberry coulis is the perfect combination of raspberries, a bit of sugar and a splash of lemon, gently cooked to yield a smooth texture and intense fruit flavour that complements all your favourite desserts.
Ready in about 5 minutes, it can be made with fresh seasonal raspberries or with frozen berries so you can enjoy it any time of year.
Use it to top a layer cake, enrich a chocolate cheesecake, fill a vanilla-raspberry cake, or simply stir into porridge or yogurt for a fruity boost.
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Ingredients for this recipe
*Full quantities and instructions are in the recipe card below.
- Raspberries: Fresh, frozen, or a mix of both.
- Sugar: Granulated white sugar preserves the berry flavour best; you can also use honey or agave syrup.
- Lemon juice: Fresh lemon juice is recommended for brightness and preservation; bottled lemon juice works too.
- Water: Optional — add a few tablespoons during cooking for a looser consistency if needed.
How to make homemade raspberry coulis
Cooking
- Place fresh or frozen raspberries in a saucepan with the sugar and lemon juice.
- Cook over medium heat about 5 minutes, stirring occasionally, until the berries soften and release their juices and the mixture becomes saucy with some small pieces.
*If using fresh raspberries, add 2–3 tablespoons of water if you prefer a thinner coulis.
Blend
- Blend the cooked raspberries until smooth using a blender or an immersion blender.
- Push the purée through a fine sieve to remove seeds for a silky coulis.
- Transfer the coulis to a small glass jar with a lid and refrigerate.
What to do with this coulis
- Drizzle over cakes, cheesecakes, panna cotta and other desserts.
- Serve on slices of layer cake, cupcakes, or in dessert glasses.
- Use as a filling for crêpes, pancakes or waffles.
- Pair with vanilla ice cream or swirl into homemade ice cream for a fruity note.
- In baking, use it to flavour fillings, glazes, buttercream, whipped mascarpone or ganache.
Tips for success
- Frozen raspberries hold a lot of water — thaw and drain excess liquid or cook a bit longer to concentrate the flavour.
- Avoid flavoured sugar which can alter the raspberry taste and darken the coulis.
- Blend then sieve to remove seeds and achieve a smooth texture.
- Don’t overcook the berries or the coulis will thicken too much; you can always simmer a little longer for a thicker result.
- Mix berries for variety — strawberries and other red berries work beautifully with raspberries.
FAQ – Frequently Asked Questions
With frozen raspberries, skip adding extra water and monitor cooking until you get a concentrated, pourable coulis.
To thicken, simmer a few extra minutes to reduce the liquid, or stir in a small amount of cornstarch dissolved in cold water for a quick thickening.
Store in an airtight container in the fridge for up to one week or freeze for up to three months.
More raspberry recipes
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Glaçage Framboise Mascarpone
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Macarons Framboise
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Compote de Framboise
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Meringues aux Framboises et chocolat
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Coulis de framboise
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- Author: Fadela
- Total Time: 10 minutes
- Yield: 1 pot
Description
Simple raspberry coulis made with raspberries, sugar and lemon juice — a small jar of concentrated berry flavour.
Ingredients
- 400 g raspberries — fresh or frozen
- 40 g granulated white sugar
- ½ lemon, juiced
Instructions
- Place the raspberries with the sugar and lemon juice in a medium saucepan.
- Heat over medium, stirring occasionally, for about 5 minutes until the raspberries have softened and formed a loose purée.
- Blend the mixture with a blender or immersion blender until smooth and liquid.
- Pass the purée through a fine sieve to remove seeds and achieve a silky coulis.
- Transfer to a glass jar with a lid and refrigerate.
Equipment
Immersion blender or regular blender; fine mesh sieve; glass jar for storage.
Notes
Storage: Keeps up to 1 week in the fridge and up to 3 months in the freezer.
Sugar substitute: Replace granulated sugar with honey or agave syrup if preferred.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: topping, coulis, sauce
- Cuisine: French