**Raspberry Coulis Recipe**
This **Raspberry Coulis** stands out as a thick, sweet, and tangy sauce that enhances a variety of desserts. This delightful puree is incredibly smooth and delicious, elevating your dishes to the next level.
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### Recipe Details
When preparing desserts, this Raspberry Coulis is an excellent addition. I particularly enjoy drizzling it over cakes and tarts, enhancing both their flavor and visual appeal. You definitely need to give this recipe a try.
– **Taste**: The raspberries provide a sweet-tart profile that is simply scrumptious, while the lemon’s tang balances the sweetness of the sugar.
– **Texture**: This coulis is ultra-smooth and slightly thick, thanks to being free of seeds, making it ideal for drizzling over desserts.
– **Time**: The entire process takes around 25 minutes.
– **Ease**: Comprising just three ingredients, this sauce is incredibly simple to make, adding a minimalist touch to your dessert table.
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### What You’ll Need
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### Ingredient Notes
– **Raspberries**: Opt for fresh raspberries for the best flavor.
– **Sugar**: Standard white granulated sugar is necessary.
– **Lemon**: Fresh lemon juice is preferable, though you can substitute with concentrate if needed.
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### Add-ins and Substitutions
– **Substitute other berries**: This recipe can easily be adapted to use blueberries, blackberries, or ripe strawberries.
– **Use a different sweetener**: Feel free to replace sugar with honey, Equal amounts of stevia or monk fruit sweetener, or even powdered sugar.
– **Use frozen raspberries**: If you can’t find fresh ones, frozen raspberries can work as well; just remember to thaw them first.
– **Add Grand Marnier**: A splash of Grand Marnier will impart a rich orange flavor that is both sweet and slightly bitter.
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### How to Make Raspberry Coulis
1. **Combine the berries and sugar**: In a medium-sized saucepan, mix the raspberries and sugar.
2. **Muddle and cook**: Mash the mixture with a wooden spoon and heat over medium for about 15 to 20 minutes.
3. **Add lemon**: Incorporate the lemon juice.
4. **Strain and cool**: Pour the raspberry mixture through a fine-mesh sieve into a bowl, allowing it to cool completely before transferring it to a jar for refrigeration.
*Pro Tip: Use a spatula to maximize the amount of mixture pressed through the sieve for the best results.*
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### Recipe Tips
– **Clean the raspberries**: Rinse them thoroughly right before use to eliminate dirt and prevent mold.
– **Mash the raspberries thoroughly**: This ensures that the juices are released, combining easily with the sugar for a thicker sauce.
– **Double the recipe**: This sauce is easy to freeze—consider making double the amount to enjoy the bounty of seasonal raspberries later.
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### FAQs
**What is the difference between raspberry coulis and purée?**
Raspberry coulis is strained through a fine-mesh strainer to remove seeds and bits of fruit, resulting in a smooth sauce that is richer than a basic purée.
**Do you serve coulis hot or cold?**
Coulis can be served warm or cold. However, if you intend to use it on ice cream, refrigerate it beforehand for a chilled serving.
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### Serving Suggestions
This Raspberry Coulis enhances cakes, ice cream, pastries, and cheesecake, making every dessert taste even better.
– **Cakes**: Drizzle over Strawberry Bundt Cake, Lemon Pound Cake, Honey Raspberry Cake, or Berry Chantilly Cake.
– **Ice cream**: Enjoy this coulis on your favorite ice creams, such as No Churn Vanilla Ice Cream, Easy Ube Ice Cream, or Honeydew Melon Sorbet.
– **Pastries**: Use it in Cherry Danish, Strawberry Nutella Puff Pastry, or Cream Cheese Danish.
– **Cheesecake**: Add on top of No-Bake Cheesecake Bars, Sopapilla Cheesecake, Chocolate Cheesecake Bars, and New York Style Cheesecake.
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### Make This Recipe in Advance
– **Make ahead**: You can make this sauce well in advance and keep it refrigerated until needed.
– **Storing**: Store in an airtight jar in the fridge for up to one week.
– **Freeze**: Alternatively, freeze the coulis in a Ziploc bag or ice cube trays, transferring cubes to a bag once frozen. It will last for 3-4 months.
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### More Spectacular Sauces!
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### Full Recipe Instructions
1. Add the raspberries and sugar into a medium saucepan.
2. Crush the raspberries with a wooden spoon, cooking over medium heat for 15 to 20 minutes.
3. Next, add the lemon juice.
4. Pour the mixture through a fine-mesh sieve into a bowl and allow it to cool completely before storing in the refrigerator.
### Nutrition
– **Calories**: 373 kcal
– **Carbohydrates**: 91 g
– **Protein**: 4 g
– **Fat**: 2 g
– **Sodium**: 4 mg
– **Potassium**: 530 mg
– **Fiber**: 22 g
– **Sugar**: 65 g
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