By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
44 cal · 5 min
Raspberry Coulis
Recipe GLPR8c46fb1002dba9
A classic French sauce made from fresh or frozen raspberries blended with sugar and lemon juice, then strained to create a smooth, elegant condiment. This vibrant coulis is perfect for drizzling over desserts, pairing with cream-based dishes, or enhancing plated presentations with its bright flavor and beautiful ruby color.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
200 grams raspberries, fresh or frozen
3 tablespoons evaporated cane sugar
2 tablespoons water
1 tablespoon lemon juice, fresh
Directions
Combine the raspberries, evaporated cane sugar, and water in a microwave-safe bowl. Heat in the microwave on high until the raspberries break down and the mixture comes to a gentle boil, approximately 3 minutes for frozen berries or 1–2 minutes for fresh berries. The timing will vary depending on your microwave's power and the initial temperature of the fruit.
Remove the bowl from the microwave and stir in the fresh lemon juice. Transfer the warm mixture to a blender or food processor and pulse briefly just until the raspberries are coarsely broken down; avoid over-processing as this will crush the seeds and make the final sauce grainy when strained.
Pour the blended mixture through a fine-mesh strainer set over a clean bowl, using a silicone spatula to gently press and work the pulp through the mesh. Discard the seeds and solids left behind in the strainer. The result is a smooth, elegant coulis ready to serve.
Comments
Raspberry coulis is honest about its 5-minute time and costs roughly $3 to $4 total, or about 50–65 cents per serving, since fresh raspberries at Harris Teeter or Food Lion run $4–6 per pint and the other ingredients are pantry staples. Every ingredient is available at any Charlotte chain without a second stop. The real limit is that raspberries are genuinely seasonal in North Carolina—peak supply runs June to July—and buying them out of season means paying significantly more for imported fruit. As a finishing sauce, it does not reheat well and is best used the night it's made, so plan it as an accompaniment to dessert or whipped cream rather than something to hold over.
Sign in or create a free account to add your review.
