Raspberry Coulis

Recipe and photo by Tami Ganeles Weiser Yield:  16 two-tablespoon servings (2 cups total)
Prep Time:  1 hour Cook Time:  6 minutes

Raspberry Coulis

Delicious with so many dishes: gussy up a tart, add it to a drink, or serve it with a meringue.


½ cup water

2 cups fresh or frozen raspberries

½ cup granulated sugar


  1. Pour the water into a small saucepan set over medium heat, add the raspberries and sugar, and stir to combine. Cook for 6 minutes, or until the sugar has dissolved and the mixture is simmering.
  2. Remove from the heat. Purée with an immersion blender or carefully transfer to a blender and blend until smooth.
  3. Strain the purée through a fine-mesh strainer into a heatproof bowl. Cover and chill thoroughly for at least 1 hour before serving.

Kitchen Tips

Store in an airtight container for up to 3 days or freeze for up to 2 months. Once defrosted, the mixture may need a quick whisk or whirl in the blender.

Serving suggestions: 

  1. Try with our Dark Chocolate Raspberry Tart or let it shine with a crisp Meringue.
  2. You can also use it to flavor a drink like the Meyer Lemon and Raspberry Fizz.

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