Fresh Raspberry Coulis

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Trish Magwood
Trish Magwood

There is nothing like a little homemade decoration to dress up a store bought dessert. Invest in a squeeze bottle and look like a pro!

355 Ratings
Directions for: Fresh Raspberry Coulis


2 pint raspberries, fresh or frozen

½ cup (125 mL) sugar (or to taste depending on sweetness of fruit)

2 Tbsp (25 mL) lemon juice

1 tsp (5 mL) grated lemon rind


1. In the bowl of a food processor, place raspberries, sugar, lemon juice and zest. Blend until pureed. Place a fine-meshed strainer over a bowl. Pour the berry mixture through the strainer to remove the seeds, pressing down with a spoon to force the fruit and juices through. Transfer to a covered non-reactive container and refrigerate until ready to serve. The puree will keep well for several days.

See more: Citrus, Dessert, Quick and Easy, Party Favourites, Fruit, French, Side

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