This is an easy recipe for raspberry coulis which makes a great addition to cakes, topping for ice cream or pancakes or serve with yoghurt for a quick and easy breakfast.
The optional addition of Chambord raspberry liqueur adds an extra raspberry flavour hit but it’s not essential – you can make this without and it will still taste amazing. You might not want to add the Chambord if you were planning on making this as a breakfast accompaniment, but I’m not judging if you do!
This coulis is easy to make and is ready in 20 minutes. It will keep in the fridge for up to 2 weeks, so it’s great to make a batch and have it ready for when you need it. It needs just 3 basic ingredients to make.
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This yields approximately 220 millilitres (just under one cup) of coulis.
Ingredients for raspberry coulis:
- 250 grams of fresh raspberries
- juice of half a lemon
- 45 grams of caster sugar
- 1 tablespoon Chambord raspberry liqueur (optional)
Equipment:
- Small saucepan
- Weighing scales
- Stick blender
- Fine mesh sieve
To make this easy raspberry coulis, add all the ingredients to a saucepan and mix well. Cook over a low heat for 10-15 minutes, until the raspberries are soft.
Leave to cool for 10 minutes, then blend with a stick blender.
Pour the mixture through a fine mesh sieve into small bottles or jars. This raspberry coulis should keep in the fridge for up to 2 weeks.
I use this homemade raspberry coulis recipe in my Lemon and Raspberry Swirl Cake and it’s delicious!
