This easy and delicious raspberry coulis is perfect for adding a burst of flavor to any dessert. With just a few simple ingredients, you’ll have a smooth, fruity sauce that’s ready in minutes. Inspired by Nigella, this quick recipe can be made with pantry staples and a splash of liqueur for extra flair!
Ingredients Needed:
- 100g / ½ cup sugar
- 45ml / 3 tbsp water or orange juice
- 340g / 12 oz frozen raspberries, thawed
- 15ml / 1 tbsp Chambord, Framboise, or Grand Marnier (optional)
How To Make Raspberry Coulis Recipe?
- Make the Syrup: Combine sugar and water (or juice) in a microwave-safe cup or bowl. Stir well (it will be thick). Microwave on high for 2 minutes. Stir again for 5-10 seconds until sugar fully dissolves.
- Blend the Mixture: Add the thawed raspberries and hot syrup to a blender. Blend until the mixture is smooth and fully pureed.
- Strain the Seeds: Pour the puree through a fine-mesh strainer over a bowl. Press the mixture with a spatula to extract all the liquid. This will take a few minutes, as the mixture is thick. Discard any remaining seeds.
- Add Liqueur (Optional): Stir in the liqueur, if desired.
- Store: Keep in the fridge for up to 5-7 days or freeze for 2-3 months.
Recipe Tips:
- Use Thawed Raspberries: Make sure the raspberries are fully thawed to get the best texture and flavor in your coulis.
- Strain Thoroughly: Press the mixture firmly through a fine-mesh strainer to remove all seeds. This ensures a silky, smooth sauce without any grit.
- Dissolve the Sugar Completely: Stir well after microwaving to ensure the sugar has fully dissolved, giving your coulis a perfect consistency.
- Adjust Sweetness to Taste: Taste the coulis before straining; if it’s too tart, add a little more sugar.
- Add Liqueur for Extra Depth: A splash of liqueur like Chambord or Grand Marnier enhances the flavor, but it’s optional if you prefer an alcohol-free version.
How To Store Leftovers?
- Refrigerate: Let the leftover raspberry coulis cool to room temperature. Then, pour it into an airtight container and refrigerate for up to 5-7 days.
- Freeze: Once cooled, transfer the raspberry coulis to a freezer-safe container, leaving a little space at the top for expansion. Freeze for up to 2-3 months. To use, let it thaw in the fridge overnight before serving.
Nutrition Facts:
- Calories: 37kcal
- Total Fat: 1g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 1mg
- Potassium: 64mg
- Total Carbohydrate: 9g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 1g
Try More Nigella Lawson Recipes:
- Nigella Raspberry And White Chocolate Cake
- Nigella Coconut And Raspberry Cake
- Nigella Chocolate Raspberry Cake
Nigella Raspberry Coulis Recipe
Description
This easy and delicious raspberry coulis is perfect for adding a burst of flavor to any dessert. With just a few simple ingredients, you’ll have a smooth, fruity sauce that’s ready in minutes. Inspired by Nigella, this quick recipe can be made with pantry staples and a splash of liqueur for extra flair!
Ingredients
Instructions
- Make the Syrup: Combine sugar and water (or juice) in a microwave-safe cup or bowl. Stir well (it will be thick). Microwave on high for 2 minutes. Stir again for 5-10 seconds until sugar fully dissolves.
- Blend the Mixture: Add the thawed raspberries and hot syrup to a blender. Blend until the mixture is smooth and fully pureed.
- Strain the Seeds: Pour the puree through a fine-mesh strainer over a bowl. Press the mixture with a spatula to extract all the liquid. This will take a few minutes, as the mixture is thick. Discard any remaining seeds.
- Add Liqueur (Optional): Stir in the liqueur, if desired.
- Store: Keep in the fridge for up to 5-7 days or freeze for 2-3 months.
Notes
- Use Thawed Raspberries: Make sure the raspberries are fully thawed to get the best texture and flavor in your coulis.
- Strain Thoroughly: Press the mixture firmly through a fine-mesh strainer to remove all seeds. This ensures a silky, smooth sauce without any grit.
- Dissolve the Sugar Completely: Stir well after microwaving to ensure the sugar has fully dissolved, giving your coulis a perfect consistency.
- Adjust Sweetness to Taste: Taste the coulis before straining; if it’s too tart, add a little more sugar.
- Add Liqueur for Extra Depth: A splash of liqueur like Chambord or Grand Marnier enhances the flavor, but it’s optional if you prefer an alcohol-free version.
Nigella Raspberry Coulis Recipe