Total Time
Prep 15 mins
Cook 5 mins

This intensely flavored sauce is a real treat served on ice cream, puddings, or poached fruit.

Ingredients Nutrition


  1. Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
  2. Put the raspberies and the sugar syrup in a blender and puree.
  3. Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
  4. The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.


Most Helpful

This is a WONDERFUL recipe! I made the coulis exactly as written and it was the perfect accompaniment to lemon cheesecake. We grow our own raspberries and are always looking for new raspberry recipes. This is a keeper!

Nan1970 June 29, 2014

I always thought making a coulis was incredibly difficult and only accomplished by professional chefs - this recipe proved me wrong! I can't believe how easy it was to make, and it looked and tasted amazing.

scabbycat165 April 05, 2013

LOVED how easy this was compared to the coulis I made last night....was a bit thinner, but tastes delicious!

Jennygal December 23, 2010

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