Raspberry Coulis

2010 Nov/Dec

This dessert sauce has been a classic for years and with good reason. It’s beautiful, delicious, and fresh tasting. Serve this on ice cream, chocolate cake or waffles. Store the sauce in the fridge for up to six weeks.


  • 2 c. frozen raspberries
  • 1 c. water
  • 1 t. lemon juice
  • 2 c. sugar


Bring all the ingredients to a boil in a pot over medium-high heat, stirring from time to time. Allow the sauce to boil for 10 minutes. Remove it from the heat and, with a sieve, strain out the seeds so you are left with a smooth, deep-red sauce. Chill fully before serving. Makes about 4 cups.