Capture the sweet and tart raspberry flavor in this homemade raspberry sauce. This easy and quick recipe requires just 3 ingredients and makes the perfect topping for cheesecake, cakes or on these chocolate raspberry ganache cupcakes.
Summer brings sunny days, and outdoor fun but also delicious and juicy berries. And It's the best time to enjoy the zesty freshness of raspberries, just like this homemade raspberry sauce as luscious and sweet as this strawberry coulis recipe variation.
We all love the versatility of raspberry sauce, whether drizzled over a cheesecake, as a cake filling, or enjoyed at breakfast on pancakes, french toast, waffles, or yogurt. It's the berry best topping for our favorite treats!
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Why we love this recipe
Raspberry sauce, also known as raspberry coulis, is a delightful fruit sauce made from raspberries. It's bursting with the natural sweetness and vibrant flavor of these juicy berries, perfect for enhancing a variety of dishes.
This easy Raspberry sauce recipe is a simple blend of frozen or fresh raspberries, granulated sugar, and a touch of lemon juice, simmered until just right, the outcome is a creamy, saucy raspberry delight bursting with irresistible flavor.
Create your own quick and easy raspberry sauce in minutes—a recipe for everyone to enjoy. It's a tastier and more wholesome alternative to store-bought options, giving you control over the amount of sugar and quality, all without preservatives or additives.
Perfect on a slice of my chocolate raspberry ganache cake, to go with a chocolate ganache cheesecake, to top an angel food cake or simply in your oatmeal porridge or in yogurt.
- Ridiculously easy and accessible to everyone: This recipe is a breeze and made with simple ingredients, you should never spend money and always make it yourself. It can be prepared with seasonal raspberries to fully enjoy the season, or even with frozen raspberries to make it year-round at a lower cost.
- Versatility: You can customize your raspberry sauce according to your tastes. Add more or less sugar, mix in other fruits, or incorporate spices to create a variety of unique flavors.
- Ingredients control: You choose the ingredients and their quality while avoiding the added conservatives found in commercial products.
- Experience the simplicity and creativity of tasting something you've made yourself, which you can use in different ways to flavor your pastry, as dessert sauce and more for special occasions.
Craving for more Raspberry recipes? Give these a try: Raspberry chocolate ganache cake, Raspberry Cream Cake and Raspberry cupcakes, chocolate raspberry cupcakes and white chocolate raspberry cupcakes.
Ingredients for this recipe
*You'll find quantities and full recipe instructions to make this delicious raspberry sauce at home in the recipe card at the end of this page.
- Raspberries: Use fresh or frozen raspberries or a mixture of both, only the cooking time may be longer as they need to defrost, whereas with fresh raspberries you may need to add a little water for a more fluid texture.
- Sugar: Preferably white sugar to preserve the raspberry flavor, you can also use powdered sugar, but avoid brown sugar which could change the taste. For a more natural coulis, use honey or agave syrup for a sugar-free version.
- Lemon juice: Lemon juice adds a touch of acidity that balances the natural sweetness of the fruit, and preserves the vibrant color of red fruits, especially raspberries and strawberries. The acidity also gives the coulis a better, thicker texture. Preferably use fresh lemon juice, but bottled lemon juice also works. (orange juice can be used in place of lemon)
- Water: As an option, you can add a few tablespoons of water during the cooking process to keep the mixture liquid.
- Vanilla extract: Optionally, you can add a little pure vanilla extract to add a vanilla fragrance.
How to make raspberry sauce at home
Cook raspberry sugar and lemon juice
- Place fresh or frozen raspberries in a medium saucepan with the sugar and lemon juice.
- Cook over medium heat for about 5 minutes, stirring occasionally, and mash a bit with the back of a spoon until you have a liquid mixture with a few pieces of raspberry.
*If you're using fresh raspberries, you can add 2-3 tablespoons of water to make a thinner coulis.
Mix and strain
- Blend the raspberry mixture in a blender or hand blender until smooth and lump-free.
- Strain the mixture through a fine mesh strainer to remove the raspberry seeds.
- Pour the coulis into a small glass jar with a lid and store in the fridge.
Storage and freeze instruction
In the fridge: Place the cooled raspberry coulis in an airtight container or jar with a lid and store in the fridge for approx. 1 week.
How to freeze: When completely cool, place the raspberry sauce in a freezer bag and freeze for 3 months.
How to serve
- As a topping on all your cakes, cheesecakes, panna cotta, pound cake, etc..
- Serve on a slice of cake, raspberry cupcakes or in glass jars with vanilla ice cream.
- For topping pancakes, waffles, french toast etc.
- For your pastry preparations, to flavor a filling, or frosting, to make a raspberry glaze, or raspberry buttercream, flavor a mascarpone whipped cream frosting or make a raspberry ganache.
Tips for this recipe
- Frozen raspberries are waterlogged, so leave them thawed to recover excess water or cook a little longer.
- Do not use flavored sugar, like brown sugar which could alter the raspberry flavor and turn your coulis brown.
- Mix the raspberry purée in a blender or a food processor and then in a fine mesh sieve to remove the seeds and obtain a smooth sauce.
- Be careful not to overcook the raspberry mixture, otherwise, the texture will be too thick and you'll end up with a thick raspberry compote.
- Make a berry mix by adding more fresh berries like strawberries or other berries.
- For a thinner sauce, feel free to add 2-3 tablespoons of water during cooking.
FAQ - Frequently Asked Questions
If you're using frozen raspberries, don't add water to the mixture, and keep cooking until you have a concentrated, liquid sauce.
For thicker sauce, you can extend the cooking time by 5 minutes or simply add a bit of cornstarch to the preparation to thicken it quickly.
Yes, it's perfectly possible to make the same recipe without cooking, but the texture will be more liquid, like raspberry juice. Simply blend all the ingredients in a blender, strain through a fine sieve to remove the seeds, and voilà, your fresh raspberry coulis is ready.
If you don't mix it, you'll have more of a thick raspberry sauce like my raspberry compote, which has more texture and will be perfect for filling your cakes.
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Raspberry Coulis
- Total Time: 5 minutes
- Yield: 1 jar
Description
Homemade raspberry coulis with just raspberries, sugar and lemon juice, for a small jar.
Ingredients
- 400 g (2 ½ cups) Raspberries - fresh or frozen
- 40 g (¼ cup) Sugar - granulated
- ½ fresh lemon juice
- 2-3 tbsp Water - optional
Instructions
- Place the fresh or frozen raspberries, sugar and lemon juice in a medium saucepan.
- Heat over medium heat for about 5 minutes, stirring occasionally with a wooden spoon, until the raspberries have softened like a liquid raspberry puree.
- Mix in a blender or with an immersion blender until the mixture is liquid and lump-free.
- Strain the raspberry coulis through a fine sieve to remove residues and seeds, and obtain a smooth, liquid coulis.
- Transfer to a glass jar with lid and store in the fridge.
Notes
Storage: Up to 1 week in the fridge and up to 3 months in the freezer.
White sugar substitutions: Replace granulated sugar with natural sugar such as honey or agave syrup.
- Cook Time: 5 minutes
- Category: Sauce, filling,
- Cuisine: American
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