Raspberry Coulis

Raspberry coulis is the most popular coulis. Rich, bright raspberry flavor, sweet and only mildly tangy with a certain depth added by the Chambord.

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Raspberry Coulis

Planning

  • Prep Time:

    10 minutes

  • Bake/Cook Time:

    10 minutes

  • Chill/Set Time:

    30 minutes

  • Servings:

    12

Preparation

  • Materials

    Citrus juicer (or just squeeze by hand)
    Stainless steel or copper mesh strainer/sieve
    Zester
    Double Boiler with steamer and stainless steel mixing bowl.
    Blender, food processor or sieve to puree the berries
    Mixing Bowls
    Spatula
    Wooden Spoon
    Hand Whisk
    Cutting board
    Knife
    Prep Bowls

  • Prep

    Squeeze lemon (or other citrus) juice and zest the rinds
    Puree berries and strain through a fine wire mesh strainer. 
    Stir and push on the solids with the back of a rubber spatula until all of the liquid has been extracted.

  • Oven/Stove

    The fruit is cooked on the stove top

  • Shopping List

    Raspberries
    Orange
    Lemons
    Chambord
    Granulated Sugar
    Butter

Ingredients & Steps

  • Ingredients

    Raspberries, fresh  12 oz
    Orange Juice  3 tbsp 
    Lemon Juice 1 tbsp
    Sugar  1/2 cup
    Chambord  1 tbsp (acceptable substitutions are Framboise or Grand Marnier)
    Butter 1 tbsp (optional- makes it smooth and creamy)

  • Steps

    STEP 1:  Combine sugar and orange juice) in a melting pot and heat on medium stirring constantly until all of the sugar is totally dissolved and thickens.

    STEP 2:  Mix in the raspberry puree and lemon juice and continue cooking on medium on medium-low heat-do not stir. Cook for 3-5 minutes - not too much but thoroughly blended and thick but liquid and pourable.

    STEP 3:  Remove from heat and pour the sauce through a fine-mesh strainer set over a medium-size bowl and mix in the liqueur.

    STEP 4:  Cover with plastic wrap and refrigerate for 30 minutes before serving.

Notes

VARIATIONS
Use the same recipe for other berries and citrus coulis.

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