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    Home » Frosting and fillings

    Raspberry coulis

    Published: Feb 2, 2022 by Anna

    Jump to Recipe

    This vibrant, delicious, and ridiculously easy raspberry coulis recipe makes a versatile sweet sauce that has a variety of applications. You can use it as a topic for ice cream, cheesecake, or brownies, or make it a little bit thicker and fill with it your favorite cupcakes and cakes.

    An opened glass jar filled with raspberry coulis.

    What berries to choose

    The coulis can be made of any fruit, berry, and even some vegetables! So, when it’s possible to use fresh raspberries, go for it! However, if you make your sauce from fruits and berries which are not in season, don’t hesitate to use frozen ones (make sure you thaw them before pureeing). For your convenience, if you bake a lot or if you bake for profit, you can buy premade fresh and frozen (like this Funkin Raspberry Puree) to make your berry sauce.  

    Ingredients and substitutes

    Frozen raspberries – Or you can use any fresh or frozen berries or fruit.

    Sugar - I use regular granulated sugar, but you can use powdered, castor, coconut, or brown sugar. You can also adjust the amount of it to your taste.

    Lemon juice - You can also use orange juice or a splash of your favorite liquor. 

    Cooking tips

    Always use a good-quality saucepan for all your dessert sauce and filling recipes! A heavy bottom will conduct the heat evenly which will help to cook your sauce correctly without burning the berries.

    Sieve your sauce! Even if you’re making your coulis sauce with another berry (let’s say strawberries), you should sieve the berries after pureeing them. Sieving will help to remove larger fiber bits, possible seeds, and hard particles, leaving you with an extra smooth sauce.

    Use medium-low to low heat! Coulis is the sauce that requires no (yes, you can just blend fresh berries with powdered sugar to make “raw” coulis) to very gentle heat treatment to keep the unique fruit and berries fresh taste.

    Adjust sweetness to your taste. Berries are not created equal, so you have to try your sauce before you finish cooking to have time to adjust sweetness to your liking. 

    A small silver spoon spooning out raspberry sauce from a glass jar.

    Step by step directions

    1.         Blend the berries using an immersion blender, stand blender, or food processor until smooth.

    2.         Sieve the mixture with a fine-mesh strainer over a heavy-bottomed saucepan, pressing with a rubber spatula.

    3.         Add the sugar and lemon juice and cook for around 5 minutes over medium-low heat until start simmering and the sugar has melted (optional: add the corn starch slurry and cook for 1 minute, or until it thickens up).

    4.         Cool down at room temperature and serve. Or, store in a 400ml/14fl oz glass container. 

    Collage image showing step by step instructions to make raspberry coulis.

    How to make a thick raspberry coulis

    Usually, berry coulis has a very runny consistency which makes it perfect for drizzling on top of different desserts – but sometimes it needs to be thicker to become useful as cupcakes or a cake filling. There are several ways to thicken up the sauce and which one you choose boils down to your desired texture and stability. 

    You can thicken your berry sauce by adding cornstarch, gelatin, pectin (I recommend using a thermally reversible pectin NH), or just simmering the mixture for longer to evaporate the excess water.  

    The pectin and gelatin gelling agents will give you a stable coulis that you can use as a cake filling (even for multiple tired cakes) and you can freeze it and thaw through the fridge without any problems. 

    In the recipe card, I explain how you can make your very berry sauce thicker using some cornstarch. However, the downside of any liquids that were thickened with cornstarch is that you can't freeze them and they will degrade over time in the fridge. Usually, it takes up to 4 days until a mixture thickened with starch starts to become soupy in the fridge. 

    Collage image showing step by step instructions to make raspberry cupcake filling.

    Serving ideas

    You can use the raspberry sauce to pour on top of your cheesecake, pancakes, ice cream, and even your morning yogurt. If you make a thicker version of the coulis, use it as a delicious filling for cupcakes like these Best vanilla cupcakes, or these Easy chocolate cupcakes.

    FAQ

    How long does raspberry coulis last in the fridge?

    It will last for up to one week. Made with cornstarch, it will last 3-4 days.

    Can you freeze raspberry coulis?

    You can freeze it for up to 3 months in an air-tight container. However, if you use cornstarch to thicken the sauce, you should not freeze it at all. The cornstarch can’t withstand the freezing and thawing process.

    Raspberry coulis in a piping bag on a small round plate, small amount of the sauce is piped on the plate.

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    Recipe card

    Raspberry sauce in an opened glass jar, fresh raspberries are lying around the jar with two silver spoons.

    Raspberry coulis

    This vibrant, delicious, and ridiculously easy raspberry coulis recipe makes a versatile sweet sauce that has a variety of applications. You can use it as a topic for ice cream, cheesecake, or brownies, or make it a little bit thicker and fill with it your favorite cupcakes and cakes.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 12 servings
    Calories: 45kcal
    Author: Anna

    Equipment

    • Rubber spatula
    • Digital kitchen scale

    Ingredients

    • 500 g fresh or frozen raspberries thaw if using frozen berries
    • 60 g granulated sugar
    • 1 tablespoon lemon juice

    For cupcakes or cake filling (optional)

    • 1 ½ tablespoon corn starch
    • 2 tablespoon water

    Instructions

    • Blend the berries using an immersion blender, stand blender, or food processor until smooth.
    • Place a fine-mesh strainer over a heavy-bottomed saucepan and sieve the berry puree, pressing with a rubber spatula to remove the seeds and make the sauce extra smooth.
    • Add the sugar and lemon juice and cook for around 5 minutes over medium-low heat, depending on how thick you want your sauce to be, or until the sugar dissolves completely.
    • Cool down at room temperature and serve. Or, store in a 400ml/14fl oz glass container.

    To make cupcakes or cake filling (optional)

    • Combine the corn starch and water until slurry forms. Add to the saucepan and mix well to distribute in the berry sauce after it has been cooking for 5 minutes or so.
    • Simmer the mixture over medium-low heat for one minute or until thickened. Then, remove from the heat and let it cool down to room temperature before using.
    • Or, place a cooled-down raspberry sauce into a piping bag, close it and refrigerate until ready to be used as a filling.

    Notes

    You'll get approximately 13 oz / 380g of the sauce from this recipe. 
    1 serving is around 2 tablespoons of the sauce.
    To store the sauce you'll need a 14 fl oz / 400ml glass jar.
    It will last for up to one week in the fridge. Made with cornstarch, it will last 3-4 days.
    You can freeze the sauce for up to 3 months in an air-tight container. However, if you use cornstarch to thicken the sauce, you should not freeze it at all. The cornstarch can’t withstand the freezing and thawing process.

    Nutrition

    Nutrition Facts
    Raspberry coulis
    Serving Size
     
    1 serving
    Amount per Serving
    Calories
    45
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Sodium
     
    1
    mg
    0
    %
    Potassium
     
    64
    mg
    2
    %
    Carbohydrates
     
    11
    g
    4
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    14
    IU
    0
    %
    Vitamin C
     
    11
    mg
    13
    %
    Calcium
     
    11
    mg
    1
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sugarpursuit or tag #sugarpursuit!

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    Comments

    1. Lora

      April 26, 2022 at 6:40 pm

      5 stars
      I made it with cornstarch for my vanilla cupcakes, it was a success 🙂

      Reply

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    Hey there! My name is Anna, and I am here to share with you my sweet and savory baking recipes and show you how to make beautiful cakes.

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