How to make raspberry coulis

Coulis. Pronounced ‘coolie’, It’s just a poncey way to say ‘strained puree’. In fact, in French coulis means just that – ‘strained’. Easy to make and perfect for summer when berries are bouncing around everywhere, a coulis is a quick, simple, no-cook way to top off, tart up, drizzle over, or generally improve your dessert game. Ice-cream and other creamy desserts like panna cotta or a plain cheesecake are ideal contenders. But its uses don’t stop there – swirl coulis though yoghurt, or top off your breakfast pancakes or muesli with a splodge or two. You can even shake, muddle or stir some through cocktails, mocktails or smoothies for a burst of berry yumness. And nor should lack of access to fresh berries stop you in our couli-making tracks either as frozen ones are perfect to use. In fact, that’s what we used; frozen raspberries. Fresh or frozen blackberries, boysenberries, blueberries, strawberries or a mixture are all great options; use what you like or what you have. 

This recipe scales easily; halve it or double it, or one-and-a-half it as required. And feel free to use caster sugar instead of icing sugar if you’re all out of that; just stir the mixture on the stove to make sure it dissolves. 

1. Combine 500g (4 cups) fresh or frozen raspberries, or any berries you prefer and 30g (1/4 cup) icing sugar and 2 tbsp lemon juice in a saucepan.

2. Place over medium heat, bring to a simmer, then cook for about 5 minutes or until the berries have given up their juices. Stir in lemon juice to taste; about 1½-2 tbsp (optional).

3. The fun part! Strain the mixture through a sieve, pushing down hard on the solids to get as much puree as possible. Discard the solids.

4. Behold your smooth coulis! Serve it warm, at room temperature, or chilled.


Previous
Previous

How to segment an orange

Next
Next

How to BBQ steak