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Overhead view of red seedless raspberry sauce in a clear glass jar surrounded by fresh raspberries. There's a nutcracker in the foreground who looks like a chef.
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Seedless Raspberry Sauce (Coulis)

Course: Dessert
Cuisine: French
Keyword: Raspberry Coulis, Raspbery Sauce
Servings: 2 Teaspoon
Author: Stacey Mincoff

Ingredients

  • 10 Ounce Raspberries 2 1/4 cups fresh or frozen
  • 2 Tablespoons Sugar or up to 2 Tablespoons more, depending on how sweet you want it
  • 1 Teaspoon Lemon Juice
US Customary - Metric

Instructions

  • Combine thawed or fresh raspberries, sugar and lemon juice in a small sauce pan, and bring to a simmer overmedium to med/high heat.
  • Continue simmering and stirring while mashing the berries for about 12 minutes or until slightly thinner than desired consistancy. It will thicken a bit as it cools.
  • Strain through a fine sieve to remove seeds by stirring and pressing the mix into the sieve with a rubber spatula. If it’s not as thick as you want, you can put the sauce back into the pan to simmer and thicken if desired.
  • Place a spoonful on a plate and use the back of the spoon to drag across to make a swoosh or put it a squeeze bottle to draw more intricate shapes or words.