Raspberry coulis


Piece of life

I know, I’m honestly behind on my schedule… so you’ll still see recipes with summer fruits around here. But you can still find some raspberries on the shelves so I’m not completely out of the woods. There’s still time to get ahead of it, it’s going to be a long time without these little beauties.

As you know, I like to enjoy the high season for stocking up on fruit. I freeze some whole, use others to make jams and lately I’ve been getting into coulis. But why had I never done it before?

About the raspberry coulis

Fruit coulis are a must for desserts and pastries. They are used to drizzle over desserts, to garnish pies, to flavour creams or to stuff fresh fruit… their use is multiple and varied.

The raspberry coulis is simply a liquid raspberry sauce. To make it, raspberries are cooked with sugar [and a little lemon juice]. Once cooked, your mixture should be strained to remove the seeds [although I sometimes keep them for some desserts]. You can then use it as you want. I freeze the coulis to enjoy it all season.

Coulis de framboises

Raspberry coulis

The perfect raspberry sauce to flavour your mousses or to drizzle over your cakes.
Course: Pastry
Cuisine: Française
Keyword: Easy pastry, Easy recipe
Prep Time: 5 minutes
Cooking time: 5 minutes
Print Recipe



  • 150 g fresh raspberries
  • 60 g sugar
  • 1 tsp lemon juice


  • Pour the raspberries, sugar and lemon juice into a saucepan.
  • Bring to a gentle boil and cook for about 5 minutes.
  • Strain the sauce to remove the seeds.
  • Store the coulis in the refrigerator for immediate use, or freeze it to enjoy later.

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