Raspberry Coulis

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• 2 ½ cups (300g) raspberries, frozen or fresh*
• ½ cup (100g) sugar
• 1 tablespoon (15ml) lemon juice
• 2 tablespoons (30ml) orange juice
• 1 tablespoon (15ml) Cointreau, optional**
• 1 tablespoon (15g) butter, optional (but highly recommended!)


In a medium pot, add raspberries, sugar, and the juices and mix lightly. Bring to boil over medium high heat, then turn heat to low and let it cook for about 5 minutes.

Remove from heat, add butter and Cointreau. Mix until combined

Allow mixture to cool before serving. Can be kept refrigerated for about a week. Freezes great!

Optional: If you’d like a smooth coulis, you may blend it after adding butter and Cointreau; an immersion blender works great for this. Pass through a sieve for an extra smooth texture.

*Frozen produce is a great way to enjoy fruits and veggies at their peak ripeness (and hence nutrition), especially when out of season.
**Can be replaced by 1 tablespoon of orange juice


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