Perry is a food writer, photographer, and recipe developer based in New York City. She cooks every day, and somehow eats even more often. Her recipes have been published in Eating Well, Fine Cooking, Food & Wine, The Kitchn, Thrillist, and Tone It Up. Perry grew up in Denver, Colorado and was raised by two grandmothers who taught her the importance of cooking with all five senses and never adhering to a diet with a name. She has a degree in anthropology and a slightly more practical master’s degree in journalism.
published Apr 20, 2022
Be the first to leave a review!
This coulis is a bright fuchsia sauce with a sweet-tart flavor.
Makesabout 1 1/4 cupsPrep2 minutesCook5 minutesJump to Recipe
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
In 17th century France, the word coulis
What Goes in Raspberry Coulis?
The only ingredient that you absolutely need is here is raspberries, but to ensure a perfectly balanced sweet-but-tart coulis, you’ll want sugar, salt, and maybe even lemon juice on hand if the fruit is overripe.
What’s the Difference Between Coulis and Purée?
Both sauces are blended smooth, but a coulis is technically strained to remove any seeds and fibers. You can purée the fruit raw to retain its brightness and freshness or cook it slightly for a deeper, more complex flavor. For a more rustic and textured sauce, you can also skip the blending and straining steps completely.
How to Serve Coulis
The bright acidity of raspberry coulis cuts through the richness of creamy desserts, such as the following:
Raspberry Coulis Recipe
This coulis is a bright fuchsia sauce with a sweet-tart flavor.
Prep time 2 minutes
Cook time 5 minutes
Makes about 1 1/4 cups
Nutritional Info
Ingredients
- 12 ounces
fresh or frozen raspberries (about 3 cups)
- 1/4 cup
granulated sugar, plus more as needed
- 1/8 teaspoon
kosher salt
Instructions
Place 12 ounces fresh or frozen raspberries (about 3 cups), 1/4 cup water, 1/4 cup granulated sugar, and 1/8 teaspoon kosher salt in medium saucepan. Bring to a simmer over medium heat. Reduce the heat to medium-low and simmer gently, stirring occasionally, until sugar is dissolved and the berries break down, about 5 minutes.
For a smooth coulis: Transfer the mixture to a blender and purée until smooth, 20 to 30 seconds. Strain through a fine-mesh strainer, pressing and stirring the purée with a rubber spatula to extract as much as possible.
Taste and add more granulated sugar if desired. Cover and refrigerate until chilled, at least 1 hour.
Recipe Notes
Storage: Raspberry coulis can be refrigerated in an airtight container for up to 1 week.
