This easy and simple raspberry sauce or raspberry coulis is made with just 3 ingredients - fresh or frozen raspberries, sugar, and lemon juice. It's the perfect topping for cheesecake, ice cream, cakes, and other desserts!
This 5-minute raspberry sauce or raspberry coulis is a bright, fruity sauce made of raspberries cooked with sugar and lemon juice. The raspberry seeds are then strained using a fine mesh sieve resulting in a beautiful bright red sauce that's full of raspberry flavor.
As raspberries are naturally tart, a bit of sugar is needed to balance out the flavors. You can use any sweetener you'd like, but plain white sugar lets the intense raspberry flavor shine. A squeeze of lemon juice adds extra brightness to this sauce.
Ingredients for Raspberry Sauce
Step by Step Photos
- Add the raspberries, sugar, and lemon juice to a saucepan and heat over high heat to bring to a boil.
- Using the back of a spoon or a masher, break apart the raspberries to release their juices. Once it boils, turn off the heat. Taste and adjust with more sugar or lemon juice if needed.
- Strain the raspberry seeds using a fine mesh sieve or strainer to get a smooth, silky sauce. Be sure to firmly press all the raspberry pulp through because that is what thickens the sauce. Note: Some recipes call for pureeing the sauce first, but I find that unnecessary, making it harder to strain the seeds out since they become smaller in size.
- You should end up with a thick and smooth sauce that can be used warm or cold. If you'd like a thinner sauce, I recommend adding just a teaspoon of water at a time. Keep in mind the sauce thickens as it cools.
To check the viscosity, drizzle a bit onto a cool plate and run a spoon through it. You should be able to see the trail left behind by the spoon as pictured above. Note: I did not add any water to the sauce.
More dessert sauces:
Easy Raspberry Sauce
- 12 oz raspberries - fresh or frozen; about 3⅓ cups
- 4 to 6 tablespoons granulated sugar - adjust to taste
- 1 teaspoon lemon juice - or more
- Heat: Add the raspberries, sugar, and lemon juice to a saucepan and bring to a boil while mashing the raspberries to break them down. Once it boils, turn off the heat and adjust with more sugar or lemon juice as needed.12 oz raspberries, 4 to 6 tablespoons granulated sugar, 1 teaspoon lemon juice
- Strain: Strain the raspberry sauce through a fine mesh sieve to remove the seeds. Press firmly to extract all of the pulp as that is what thickens the sauce. If desired, thin with a teaspoon of water at a time, keeping in mind the sauce thickens as it cools (the sauce in the photo was not thinned). See Note 1.
- Serve: Add to cheesecake, cakes, ice cream, or other desserts. Enjoy!
✎ Recipe Notes
- Straining: Some recipes call for pureeing the sauce first, but I find that unnecessary, making it harder to strain the seeds out since they become smaller in size. However, you can puree the sauce if you prefer.
*Nutritional information is an estimate, calculated using online tools.
Raspberry coulis is a sauce made from pureed or strained raspberries. All coulis are pureed or strained resulting in a smooth texture. Compotes on the other hand don't require straining or pureeing the fruit so they have a chunkier texture.