Raspberry coulis (berry coulis)

Name: Raspberry coulis (berry coulis)
Prep time: 3 min
Cook time: 5 min
Total time: 23 min
Ingredients: 300 g raspberries, fresh or frozen (no need to thaw); 50 g sugar, caster; 10 ml lemon juice, freshly squeezed; 30 ml water

Vegetarian

Coulis de framboise

Raspberries warmed briefly with sugar and lemon, then blended and sieved into a vivid, smooth, sweet-sharp fruit sauce.

Raspberry coulis (berry coulis) is a French sauce from France, ready in about 23 minutes and made with raspberries, sugar and lemon juice. It serves 8 and is rated beginner to cook.

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Prep: 3 min
Cook: 5 min
Rest: 15 min
Total: 23 min
Serves: 8
Level: Beginner
Calories: 44

Ingredients

8 servings (about 35 g)

300 g Raspberries (opens in a new tab), fresh or frozen (no need to thaw)
50 g Sugar (opens in a new tab), casterAdjust to the ripeness of the fruit.Swap: Icing sugar (Use icing sugar for an uncooked coulis.)
10 ml Lemon juice (opens in a new tab), freshly squeezed
30 ml Water (opens in a new tab)

Equipment

Method

1
Step 1
Put the raspberries (opens in a new tab), sugar (opens in a new tab), lemon juice (opens in a new tab) and water in a small saucepan (opens in a new tab) and warm over medium heat for 3–5 minutes, stirring, until the sugar dissolves and the fruit collapses. Do not boil hard; brief heating keeps the colour bright.
- 5 min
- medium heat
- Saucepan (opens in a new tab)
2
Step 2
Blend with a stick blender for 20 seconds until smooth.
- 1 min
- Hand (stick) blender (opens in a new tab)
3
Step 3
Push through a fine sieve with a spatula (opens in a new tab), scraping the underside, to remove all the seeds. Cool; it thickens slightly. It should be pourable and coat a spoon thinly.
How it looks · Photo: Katerina Holmes on Pexels
4
Step 4
Taste and adjust with more sugar (opens in a new tab) or lemon. Loosen with a spoonful of water if needed.
- 1 min

About this dish

Origin: France · Commonly attributedA staple of French pâtisserie and restaurant plating since the late 20th century; the technique suits most soft fruit.Also popular in United Kingdom, United StatesMore food from France
Dish: Dessert · Breakfast · Sauces
Cooking method: Simmered, Blended
Taste: fruity, sweet & sour, fresh
Diet: Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat · Low-sodium · DASH-style
Worked out from the ingredients. How labels work
Good for: Make-ahead · Freezer-friendly · Child-friendly
Cook more with: Raspberries · Sugar · Lemon juice
Techniques: Simmering · Wet grinding · Emulsification

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

44 kcal per serving

Calculated

1 serving ≈ 36 g · recipe makes 8

Where the energy comes from

Protein 4%
Carbohydrate 92%
Fat 4%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g
Energy	44 kcal	121 kcal
Protein	0.5 g	1.3 g
Carbohydrate	10.8 g	29.8 g
Net carbohydrate	8.4 g	23.1 g
Sugars	7.9 g	21.9 g
Added sugars	6.3 g	17.2 g
Fibre	2.4 g	6.7 g
Fat	0.2 g	0.7 g
Saturated fat	0 g	0 g
Trans fat	—	—
Cholesterol	0 mg	0 mg
Sodium	1 mg	1 mg
Salt equivalent	0 g	0 g

Vitamins & minerals per serving

Potassium: 58 mg
Calcium: 10 mg
Iron: 0.3 mg
Magnesium: 8 mg
Vitamin A (RAE): 1 µg
Vitamin C: 10 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 8 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

For an uncooked coulis, blend the berries with icing sugar and lemon and sieve; it tastes fresher but keeps only 2 days.
Strawberries, blackberries, mango and passion fruit all work the same way.

Common mistakes

Skipping the sieve, which leaves gritty seeds.
Boiling it for too long, which dulls the colour and gives a jammy taste.

Serve with

Panna cotta, cheesecake and pavlova.
Chocolate cake, brownies and vanilla ice cream.
Pancakes, waffles and yoghurt.

Storage

Refrigerate in a covered jar for up to 4 days; freeze in portions for up to 3 months.

Variations

Mixed berry coulis: Equal parts raspberries, strawberries and blackberries.
Mango coulis: Ripe mango with lime juice and a little sugar, blended raw and sieved.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 2 Nov 2026 · Updated 8 Nov 2026

Goes with

Recipe DNA

How this dish is built

Customise in Sauce & DrizzleCompare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Raspberries, fresh or frozen (no need to thaw)300 g

Used in step 1

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

Customise in Sauce & Drizzle

Reviews & corrections

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