Print This Post
Raspberry coulis (fresh fruit sauce)
Posted under: 
A sweet and tangy sauce, which you can put with many desserts – from vanilla ice-cream to meringue to chocolate pudding…
Makes 80mls
Preparation time 5 mins
Cost £1.16
Below are two methods of making a fruit sauce – they both taste good – the first one has a very fresh but slightly raw taste, and the second one (which I prefer) tastes a bit like a mixture between a fresh sauce and a jam.
Method I:
1. Purée the raspberries in a food processor or blender, and gradually add the sugar – taste for sweetness before adding all the sugar – if too sweet add the lemon juice.
2. Pass the purée through a sieve and discard the seeds.
Ingredients I:
100g fresh or frozen raspberries
30g – 40g icing sugar
1 teaspoon lemon juice (optional)
Raspberry coulis II (Melba sauce)
Another way of making a coulis – puréed raspberries with a sugar syrup…perfect with poached peaches…
Method II:
1. Purée the raspberries in a food processor or blender and pass through a sieve, then discard the seeds from the sieve.
2. Heat the sugar and water in a pan until the sugar dissolves, then boil for 3 minutes until syrupy (but not coloured), then take it off the heat.
3. Stir raspberry sauce into the sugar syrup, then put it back onto the heat and stir until it boils.
4. If too sweet add the lemon juice; let the sauce cool down before using.
Ingredients II:
100g fresh or frozen raspberries
40g caster sugar
25mls water
1 teaspoon lemon juice
In case you’re interested, click here for the health benefits of raspberries.
Nutrition Information for raspberry coulis:
| Nutrition | per 100g |
|---|---|
| Energy | 110 kcal |
| Protein* | 1.1 g |
| Carbohydrate | 28 g |
| Total Sugars | 27 g |
| Fat | 0.2 g |
| Saturated Fat | 0.1 g |
| Fibre | 1.9 g |
| Salt | 0.0 g |