How to Make Raspberry Coulis

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.

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

Equipment:

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.