Total Time
Prep 10 mins
Cook 0 mins

This is an easy raspberry sauce that goes with a variety of desserts, particularly my Nougat Glace. Strawberries could be easily substituted.


  1. Put the raspberries and sugar in a bowl.
  2. Mix and leave until the juices are running from the berries.
  3. Blend to a purée.
  4. Pass through a fine sieve, to get rid of all the seeds from the raspberries, and chill before use.


Most Helpful

I will search no longer for a perfect raspberry coulis, because this is IT! I really appreciate that this one has no cooking, and the pure, fresh taste is delicious. It's lovely to look at, too; very pretty colour. Also, it is terrific that this is a simple, straightforward method that I can always remember: the weight of the berries, divided by 3, equals the weight of the sugar needed (I used super-fine sugar). Perfect! I had 90 grams of raspberries left from a farmer's market purchase earlier this week that I had to do something with, or I would lose them, and so I mixed them with 30 grams of sugar, following this recipe's ratio. How easy is that? I didn't bother with either a blender or a food processor, just whisked them together rapidly once the juices were running (I let the bowl sit on the counter for about an hour first), then let them drip in a sieve. This is one of those keeper recipes that you use forever; thanks for sharing.

Lennie July 21, 2005

Definitely a keeper! I put my food processer on my kitchen scale, zero'ed it out, added berries, then added a third of that weight in sugar. I gave it one quick pulse, let it sit a while and then really whirred it. Strained it through my metal sieve and voila -- delicious!!

Wish I Could Cook September 12, 2010

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