An easy to make raspberry sauce that's perfect for drizzling over cheesecake, ice cream or pancakes.
Made with just raspberries and a bit of sugar.
Raspberry coulis
Is it a raspberry sauce or a raspberry coulis? Yes! It's both! A coulis is simply a sauce made with strained fruits or vegetables. You can call this a sauce or a coulis.
We freeze a lot of raspberries every summer and my freezer is still full of several bags of frozen raspberries. This recipe is perfect for using up some of those raspberries. You can use either fresh or frozen raspberries.
Once made, you can add this to just about any dessert. Try pouring over ice cream, or a slice of cheesecake. It's also delicious on pound cake or angel food cake.
This raspberry sauce isn't just for dessert! We've also used it on french toast and pancakes in the morning. Add a bit to lemonade for a quick and easy raspberry lemonade.
This sauce has so many uses and I'm sure you can think of more!
Key ingredients
Just two ingredients is all you need!
- Raspberries - fresh or frozen
- Sugar
Step by step directions
- Place raspberries and sugar in a saucepan over medium low heat
- Heat until raspberries are broken down and the sugar has dissolved
- Place in a fine meshed sieve to strain seeds
- Pour into a jar or container and refrigerate until cool
Recipe tips
- Stir raspberries often to avoid burning
- Use a rounded bottom soup ladle to help strain raspberries. Just use a circular motion in the sieve to help push the juice through.
- Sauce is best served cold, but it can be eaten right away if preferred
- Cover and refrigerate for up to a week or freeze for up to three months
Frequently asked questions
The sauce will last for up to one week if covered and refrigerated. Raspberry sauce can also be frozen and should be used within three months.
More raspberry recipes
If you love raspberries, then you'll also want to check out these recipes:
- Raspberry hand pies
- Rhubarb raspberry pie
- Mini raspberry tarts
- Raspberry scones
- Raspberry brownies
- Cheesecake bars with a raspberry swirl
- Raspberry donuts
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Listen to the podcast episode about this recipe!
Be certain to check out all my delicious dessert recipes!
Raspberry Sauce
Equipment
Ingredients
- 1 pound raspberries (fresh or frozen)
- ½ cup sugar
Instructions
- Place raspberries and sugar in a saucepan over medium low heat.1 pound raspberries, ½ cup sugar
- Heat until raspberries have broken down and are very juicy and the sugar has dissolved.
- Place raspberries in a fine meshed sieve and strain. Discard seeds and any pulp remaining.
- Place sauce in a container and refrigerate until cool.
Notes
- 1 pound of raspberries is about 4 cups
- Stir raspberries often to avoid burning
- Use a rounded bottom soup ladle to help strain raspberries. Just use a circular motion in the sieve to help push the juice through.
- Sauce is best served cold, but it can be eaten right away if preferred
- Cover and refrigerate for up to a week or freeze for up to three months
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
David @ Spiced says
Great description of coulis vs. sauce, Kathy! As I first opened this recipe, I was thinking...hmmm, how would I use raspberry sauce? Then I saw that picture of the cheesecake. Yup, that's the answer! That sounds like an awesome dessert, and I love that you are able to pick (and store) so many homegrown raspberries! Our new house in Asheville has "fruit trees," but we don't know what that means yet...haha.