Making a raspberry coulis

A raspberry coulis, or raspberry sauce, looks and tastes fantastic with many cold dessert dishes.  In this raspberry coulis recipe, you could exchange raspberries for the fresh fruit of your choice.


  • Approx. 200g raspberries
  • 50ml water
  • 50g granulated sugar
  • 1 teaspoon lemon juice
  • A little arrowroot, to thicken


  1. Wash the raspberries and place in a saucepan.  Add the sugar, water and lemon juice and place on the hob over a medium heat.  Bring to the boil, turn down the heat and allow to simmer for a few minutes.
  2. Pass the raspberries through a fine strainer, pushing with the back of a wooden spoon into a clean bowl.  This should remove any unwanted seeds, etc.
  3. If you wish the coulis to be a touch thicker, return to the saucepan and put it back on the hob.  Mix a little arrowroot with a touch of cold water to form a smooth paste and stir into the coulis a little at a time until you have the thickness you require.
  4. Allow the coulis to cool.  Pour it into a squeezy bottle and the coulis is ready to decorate your cold desserts.

Watch this raspberry coulis being made