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Raspberry Coulis Sauce with a Chambord Kick


Coulis sauce is simply a puree of fruit (or vegetable). It takes only minutes to prepare this cooked sauce. Once it has cooled, and is slightly thick, it's excellent as a sauce with panna cota (cooked milk), over a custard, fruit, ice cream-- it can be used in many ways.

This sauce is what I use when make a Coeur a la Creme-- a french dessert of whipped cream cheese (or mascarpone), sweetened with sugar and a variety of optional extracts. It's a light dessert, that this coulis sauce compliments perfectly.

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  • 2 (8-ounce) containers fresh or frozen raspberries
  • 1 teaspoon lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/2 cup sugar
  • 1/2 cup water
  • OPTIONAL: 1 Tablespoon Chambord (Raspberry Liquor)


Servings 1
Preparation time 10mins
Cooking time 15mins
Adapted from


Step 1

If you are using frozen raspberries, there is no need to thaw them. Simply rinse and put into a saucepan.

Add the water, sugar, lemon rind and juice.

Bring to a boil and allow the fruit to cook 5 to 10 minutes. Ideally, using an immersion blender makes it very easily to puree the fruit. Otherwise, you can use a potato masher. It is important that you strain the pureed fruit with a fine mesh strainer. Push the juice through, by stirring the cooked fruit. You will end up with a lot of seeds! Toss the seeds.

I prefer to have my coulis sauce a little thicker. I use about 1 to 2 teaspoons of Clear Jel (or cornstarch), with enough water to dissolve it (about 1 tablespoon); whisk completely before adding back to the strained fruit puree. Add this to the strained fruit puree and cook until it thickens.

If desired, add the Chambord to the coulis sauce.

I like to strain the sauce, again, to remove any potential lumps from the cornstarch (or Clear Jel).

Refrigerate until cold. I have stored this for up to 2 weeks, without any problems.

Drizzle over ice cream, custards, fruit or panna cota. I've even added this to warm maple syrup for a different flavor with pancakes.


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