This 5-minute raspberry sauce or raspberry coulis is a brilliant, fruity sauce manufactured from raspberries cooked with sugar and lemon juice. The raspberry seeds are then strained utilizing a positive mesh sieve leading to a fantastic brilliant purple sauce that is filled with raspberry taste.
This sauce is great on any dessert, resembling truffles, ice cream, and pancakes. It’s particularly pleasant on cheesecake as proven in my recipe for raspberry cheesecake.
As raspberries are naturally tart, a little bit of sugar is required to stability out the flavors. You can use any sweetener you would like, however plain white sugar lets the extraordinary raspberry taste shine. A squeeze of lemon juice provides further brightness to this sauce.
Ingredients for Raspberry Sauce
Step by Step Photos
- Add the raspberries, sugar, and lemon juice to a saucepan and warmth over excessive warmth to carry to a boil.
- Using the again of a spoon or a masher, break aside the raspberries to launch their juices. Once it boils, flip off the warmth. Taste and modify with extra sugar or lemon juice if wanted.
- Strain the raspberry seeds utilizing a positive mesh sieve or strainer to get a clean, silky sauce. Be certain to firmly press all of the raspberry pulp by as a result of that’s what thickens the sauce. Note: Some recipes name for pureeing the sauce first, however I discover that pointless, making it tougher to pressure the seeds out since they grow to be smaller in dimension.
- You ought to find yourself with a thick and clean sauce that can be utilized heat or chilly. If you would like a thinner sauce, I like to recommend including only a teaspoon of water at a time. Keep in thoughts the sauce thickens because it cools.
To examine the viscosity, drizzle a bit onto a cool plate and run a spoon by it. You ought to be capable to see the path left behind by the spoon as pictured above. Note: I didn’t add any water to the sauce.
Serve this do-it-yourself raspberry sauce or coulis with cheesecake, sponge cake, chiffon cake, roll cake, panna cotta, ice cream, waffles, pancakes, pound cake, angel meals cake, and extra!
Easy Raspberry Sauce
This easy and straightforward raspberry sauce or raspberry coulis is made with simply 3 elements – contemporary or frozen raspberries, sugar, and lemon juice. It’s the right topping for cheesecake, ice cream, truffles, and different desserts!
- Heat: Add the raspberries, sugar, and lemon juice to a saucepan and convey to a boil whereas mashing the raspberries to interrupt them down. Once it boils, flip off the warmth and modify with extra sugar or lemon juice as wanted.
12 oz raspberries, 4 to six tablespoons granulated sugar, 1 teaspoon lemon juice
- Strain: Strain the raspberry sauce by a positive mesh sieve to take away the seeds. Press firmly to extract the entire pulp as that’s what thickens the sauce. If desired, skinny with a teaspoon of water at a time, retaining in thoughts the sauce thickens because it cools (the sauce within the photograph was not thinned). See Note 1.
- Serve: Add to cheesecake, truffles, ice cream, or different desserts. Enjoy!
✎ Recipe Notes
- Straining: Some recipes name for pureeing the sauce first, however I discover that pointless, making it tougher to pressure the seeds out since they grow to be smaller in dimension. However, you possibly can puree the sauce if you happen to choose.
Calories: 45kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 0.5mg | Potassium: 65mg | Fiber: 3g | Sugar: 8g | Vitamin A: 14IU | Vitamin C: 11mg | Calcium: 11mg | Iron: 0.3mg
Raspberry coulis is a sauce constituted of pureed or strained raspberries. All coulis are pureed or strained leading to a clean texture. Compotes alternatively do not require straining or pureeing the fruit so that they have a chunkier texture.