Need a bright, fruity topping for your desserts? This quick and versatile 2-ingredient Raspberry Coulis is a perfect match for cheesecakes, ice cream, waffles, pancakes and many other sweet treats. It’s simple to make, deliciously tangy, and adds instant freshness to rich desserts.
I recently served this coulis with a no-bake chocolate cheesecake made with 70% dark chocolate. My husband, a big dark chocolate fan, always asks for a fruity sauce alongside very chocolatey desserts. The bright acidity and natural sweetness of raspberries cut through the chocolate’s richness and lift the overall flavor—one of those small touches that turns a good dessert into something memorable.
This coulis is incredibly adaptable. Beyond chocolate desserts, drizzle it over plain or flavored ice cream, pancakes, waffles, panna cotta, crepes, or even a simple bowl of yogurt. It also makes a lovely base for cocktail syrups, salad dressings for fruit salads, or as a glazing sauce for tarts.
The method is intentionally minimal: puree, sweeten, and strain if you prefer a seed-free finish. Fresh raspberries produce the brightest flavor, but partially thawed frozen berries work well when fresh fruit is out of season. Adjust the sugar to taste depending on the sweetness of your berries and the dessert you’ll pair it with.
Easy 2-Ingredient Raspberry Coulis
Ingredients
- 1 pint fresh raspberries, cleaned and hulled
- 1/3 cup sugar (adjust to taste)
Instructions
- Place raspberries and sugar in a blender or food processor. Puree until smooth.
- For a seed-free coulis, pour the puree through a fine-mesh sieve, pressing with the back of a spoon or a spatula to extract the bright liquid. Discard the seeds.
- Taste and adjust sweetness if needed. If the coulis seems too thick, stir in a teaspoon or two of water to reach your desired consistency.
- Drizzle the coulis over desserts just before serving for the best balance of color and flavor.
Yield: Approximately 1 cup (varies by berry size and juiciness)
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Storage and tips: Keep the coulis in an airtight container in the refrigerator for a few days. If using frozen berries, partially thaw them first so they puree smoothly. Straining is optional—some prefer the texture and appearance of seeds left in. You can also experiment with other berries or a mix of fruits for different flavor profiles.
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