Elegant in its simplicity, Small-Batch Raspberry Coulis is the no-cook sauce to elevate your desserts!

Raspberry Coulis—elegant simplicity

Here’s a little secret about that lovely dessert sauce you’ve had with your dense chocolate cake or mousse at a lovely restaurant—raspberry coulis couldn’t be easier to make. Elegant in its simplicity, this sauce is nothing more than blending and straining some raspberries with a little lemon juice and sugar.  

No cooking. No blooming gelatin. No tempering. If you don’t have Chambord on hand, leave it out. That’s it. Raspberry Coulis is the little black dress of dessert sauces. Classic and effortlessly chic.

A mini bottle of Chambord, a lemon, and raspberries on a silver tray, the main ingredients in Small-Batch Raspberry Coulis

It’s so easy!

I don’t know about you, but I didn’t know this, pretty much because I’d never thought about it, when I went to make some to go with a new icebox cake. I wanted a simple, lovely dessert that wouldn’t involve standing over a hot stove or oven. Topping it with Raspberry Coulis sounded absolutely perfect.

And, behold, it was. You control the sugar. It takes less than ten minutes (straining it is a bit of work that delivers on the effort). And it tastes like a summer’s day. One with very cool sunglasses.

Small-Batch Raspberry Coulis

For this recipe, I’ve cut the classic batch in half for a Small-Batch Raspberry Coulis. It makes enough to fill a small jam jar, and that’s still going to be more than you need for the Raspberry-Lemon Icebox Cake recipe, or any dessert where you’re not feeding a crowd.

A bonus recipe to help use the leftovers

For those of us cooking for one, even if we just drink it (no judgement), we’re still going to have a hard time going through a full batch without freezing it. I don’t know about you, but apartment freezers are full enough without something that takes all of ten minutes to whip up in a smaller batch.

To help with that, I’ve added a bonus recipe in the Wonder & Sundry Recipe Box. To get access (it’s free), make sure to subscribe!

The finished batch of Small-Batch Raspberry Coulis

Lemon juice

Raspberries are tart, so adding lemon juice might sound like overkill. However, the lemon does a couple of things here. It plays off the raspberries and brings out the brightness, while also helping with the natural pectin (this helps it to not just completely dribble all over the place, as would happen with raspberry juice).

Powdered sugar

Many recipes call for granulated sugar, and you will get a clearer sauce with it. However, confectioner’s sugar in this recipe helps to thicken it just a touch, again, to help it from becoming too dribbly. Because raspberries can vary a lot in tartness and the lemon juice can make things downright puckery with especially tart raspberries, you’re going to have to taste and adjust with the powdered sugar. I suggest having at least double the initial amount on hand.

Your Small-Batch Raspberry Coulis should be tart—it’s meant to offset the richness and sweetness of desserts—but it shouldn’t be too tart.

Chambord

I add the optional Chambord after straining and while adjusting for sweetness. The Chambord helps with the tartness and imbues the sauce with flavor without being boozy. I got a cute little nipper from the liquor store, so it’s aesthetically pleasing as well. Like the sugar, the amount needed really depends on the raspberries. Start with a quarter teaspoon and go up to a half.

Small-Batch Raspberry Coulis with desserts

In addition to the icebox cake recipe, you could also use Small-Batch Raspberry Coulis with Whipped Ricotta Mousse, Mini Dark Chocolate Cakes (you can use thawed frozen raspberries to make coulis). It’s also a perfect ice cream sauce.

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Serving Small-Batch Raspberry Coulis. Image shows a small pitcher with raspberry coulis over a silver tray with another pitcher of raspberries, spilling over onto the tray

Small-Batch Raspberry Coulis

A sauce this simple shouldn't be so perfect.
Because raspberries can vary in sweetness, you'll need to taste and adjust. Have more powdered sugar on hand than you need.
Cook Time 10 minutes
Total Time 10 minutes
Course Condiment, Dessert
Cuisine American
Servings 12 ounces

Equipment

Ingredients
  

  • 2 cups fresh raspberries 256 grams
  • 3 tbsp powdered sugar have double on hand
  • ¾ tsp lemon juice
  • ½ tsp Chambord or similar liquer optional, to taste

Instructions
 

  • In the bowl of your small food processor, add the raspberries, powdered sugar, and lemon juice. Purée until smooth
    2 cups fresh raspberries, 3 tbsp powdered sugar, ¾ tsp lemon juice
  • Using a fine mesh strainer over a jar or small bowl, strain, pressing down on the strainer with a spatula to get as much juice out as you can. Discard the pulp and seeds
    Straining the Small-Batch Raspberry Coulis, using a fine-mesh strainer and a spatula. The image shows raspberry seeds and pulp with a raspberry-stained spatula
  • Stir in the Chambord (if using), taste, and adjust the powdered sugar as needed
    ½ tsp Chambord or similar liquer
  • Chill in the refrigerator until needed and use within a few days
    The finished batch of Small-Batch Raspberry Coulis

Video

Keyword raspberry coulis
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Do more with your Small-Batch Raspberry Coulis

Raspberry Coulis is a perfect dessert sauce, but you know what else it’s perfect in? Salad dressing. This zesty Raspberry Vinaigrette will have you licking your salad bowl!

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