This simple but delicious raspberry sauce (aka Raspberry coulis) is very easy to make in just a few minutes. It’s the perfect addition to many desserts, such as this Raspberry Panna Cotta, a cheesecake, ice cream, or your favorite chocolate desserts.
What is raspberry sauce, aka raspberry coulis?
You might’ve heard of the term raspberry coulis, wondering what it is. It’s basically a fancy way to say raspberry sauce. Coulis (koo-lee) in French means a thick sauce made from puréed and strained vegetables or fruits.
Why you’ll love this recipe
You will love this raspberry sauce because it’s easy to make and versatile. It goes perfectly with cheesecake, ice cream, chocolate desserts, or this raspberry panna cotta. However, don’t limit its use just to sweets; it can be part of a sauce or marinate for meat, seafood, or a dressing.
Sweet – Tangy – Fruity
How to make raspberry sauce: step by step
Step 1: In a saucepan, combine raspberries and sugar. Cook on medium heat, stirring frequently, for about 10 minutes. Take off the heat and run a spatula across the bottom; if the sauce splits but still comes together, it’s ready.
Step 2: Pass the sauce through a sieve into a bowl. Use as needed.
- Don’t cook the sauce for too long. The longer you cook it the thicker will get.
- Don’t forget to scrape the bottom of the sieve when pushing the sauce through it.
Raspberry or strawberry sauce can be made the same way.
Additions & substitutions
You can add a tablespoon of lemon juice to the sauce if you’d like a bit more tartness.
Storage & reheating
You can store this Raspberry sauce well-sealed in the fridge for up to two weeks. Freeze the sauce for up to 3 months.
Can honey be used instead of sugar?
Yes, you can use honey instead of sugar. Same ratio.
Why did the sauce turn out thick?
You must’ve cooked it too long. Keep in mind that as the sauce is cooling it will thicken even more. If you feel it’s getting too thick, you can add a bit of water and cook till the consistency you want.
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Two Ingredients Raspberry Sauce: quick and easy
- 200 g Raspberries
- 80 g White sugar 1/3 cup
- In a saucepan combine raspberries and sugar. Cook on medium heat for about 10 minutes, stirring frequently to prevent burning.
- Take off the heat and run a spatula through the sauce, if it spits but still comes together it's ready. Keep in mind that as it cools it will thicken even more.
- Pour the sauce through a sieve over a bowl. Stir the sauce till only the raspberry seeds are left. Scrap the bottom of the sieve. If there are still seeds in the sauce you may pass it through the sieve one more time.
- Transfer the raspberry sauce to a jar, or use as needed.