This raspberry sauce recipe is very easy to make and super versatile. You can serve it on special occasions drizzled over ice cream or chocolate cake, add it to your morning oatmeal or yogurt, mix it with water to make a delicious raspberry-infused drink, or simply make a raspberry vinaigrette and enjoy it with your salad.
How I Came Up with This Recipe
I first discovered how to make this raspberry sauce when working on this No-Churn Vegan Raspberry Ice Cream recipe. The recipe calls for seedless raspberry puree. So, when I made the puree for the ice cream, I was amazed at how silky and smooth it was!
The ice cream turned out pretty great, but the raspberry sauce tasted absolutely delicious and was super velvety.
Since it was easy to make, I assumed that everybody knew the recipe and didn’t think to publish it on the blog.
But then I served it at a couple of dinner parties together with some chocolate desserts, and everyone loved it! Someone even asked me for the recipe.
Then I decided to do some research and found out that raspberry sauce was indeed quite popular and was also known under the fancy name of raspberry coulis.
So, here is my take on this easy recipe…
Why You Will Love This Raspberry Sauce Recipe
- This easy raspberry sauce recipe is perfect even for beginner cooks.
- The smooth sauce is very versatile and can be used with a variety of dishes.
- It’s a seedless sauce, so it’s very silky and elegant and will take your favorite desserts to a whole new level.
- You only need two simple ingredients to make it.
- It’s made without too much sugar, and you can even skip the sweetener altogether.
- This healthy raspberry sauce is made without cornstarch.
- It’s a no-cook raspberry sauce, so you don’t even have to turn on the oven.
How to Serve Raspberry Sauce (AKA Raspberry Coulis)
You can add raspberry sauce to water to make a raspberry-infused drink or use it to whip up a raspberry vinaigrette.
Raspberry sauce also makes a great topping for:
- cheesecake
- spelt pancakes
- oatmeal pancakes
- panna cotta
- chocolate cake
- cottage cheese cupcakes
- ice cream
- cream cheese
- oats and oatmeal
- cottage cheese
- yogurt parfait
- chia pudding
- and more!
Ingredients Overview
You will only need two ingredients to make a batch of this simple raspberry sauce:
- Raspberries – You can use fresh or frozen raspberries. If you have fresh berries on hand, you might not need to add any sweetener to the sauce because fresh raspberries tend to be sweeter than frozen ones.
- Sweetener of your choice – I prefer maple syrup or coconut sugar. If you decide to use honey, keep in mind that it can add a distinctive honey flavor to the sauce. If you are planning to serve the raspberry sauce with a very sweet dessert, you might want to leave the sweetener out.
Tips For Using Frozen Raspberries
When you puree frozen raspberries in a food processor or blender, they can form a dense ball of frozen raspberry puree that you won’t be able to push through a fine-mesh strainer.
To solve this problem, you can either leave the frozen raspberries on the kitchen counter to let them thaw a bit before processing them.
Or you can make the puree first and then thaw it.
To thaw the raspberry puree, transfer it into a small saucepan and place it on the warm stove. Keep stirring the puree until it becomes liquid. Take off the heat right away to make sure it doesn’t warm up too much.
How to Make Raspberry Sauce
You can make a batch of this healthy raspberry sauce in just a few easy steps:
- Place the fresh or frozen raspberries into a blender or food processor and process until smooth. (See the tips above for using frozen raspberries.) Photo 1.
- Place a mesh strainer over a bowl and pour the raspberry puree into it. Photo 2.
- Using a rubber spatula, push the puree through the strainer. It’s quite easy to do but takes some time to push everything through. There will be some sauce on the bottom of the colander, so make sure to clean it up with a spatula. Photo 3.
- There will be quite a few raspberry seeds left, so you can either discard them or mix them with water to make a raspberry-infused drink. Add sweetener to the raspberry sauce and mix to combine. Photo 4.
Frequently Asked Questions
How Do You Thicken Raspberry Sauce?
If you want to thicken the sauce, warm it up on the stovetop over medium-low heat. Make sure to stir the sauce constantly. Keep warming it up until desired consistency.
Can Raspberry Sauce Be Frozen?
Yes, you can freeze the sauce in a freezer bag and keep it in the freezer for up to 3 months.
To defrost, take it out of the freezer and leave it in the fridge overnight.
How Long Does Raspberry Sauce Last?
The fresh raspberry sauce can be kept in the fridge for up to 3 days.
The frozen raspberry sauce can be kept in the freezer for up to 3 months.
How Do You Store Raspberry Sauce?
Store it in the fridge in a glass jar with a tight lid for up to 3 days, or keep it in the freezer for up to 3 months.
Easy Raspberry Sauce (AKA Raspberry Coulis)
Equipment
- Food Processor (or blender)
Ingredients
- 1 pound fresh or frozen raspberries
- 2 Tbsp maple syrup (or to taste)
Instructions
- Place the raspberries in a blender or food processor and process until smooth. If the raspberry puree remains frozen after processing, transfer it to a saucepan and thaw over medium heat. Be sure to constantly stir until the puree becomes liquid. Do not heat up.
- Place a mesh colander over a bowl. Pour the puree into the colander.
- Using a rubber spatula, push the puree through the colander.
- Add the sweetener to taste.
- Keep in the fridge in a glass jar with a tight lid for up to 4 days.
The nutrition facts are an estimate. Variations in ingredient brands, portion sizes, or substitutions can affect the final nutritional values. For the most accurate information, please use a nutrition calculator or consult with a healthcare provider. Always ensure that each of the ingredients is allowed in your diet.
Meet Maria
Maria Ushakova is a holistic nutritionist and food blogger. She focuses on developing easy recipes using real food ingredients. She believes that healthy food is delicious and anyone can learn how to cook it. Maria’s work has appeared on numerous popular websites as well as in print.
