Raspberry Coulis

By Dorie Greenspan

Total Time
5 minutes
Rating
4(49)
Comments
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Featured in: Simplicity, Translated Into French

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Ingredients

Yield:about 1 cup
  • 1pint fresh red raspberries
  • 3tablespoons sugar, approximately, or more to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

154 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 10 grams dietary fiber; 26 grams sugars; 2 grams protein; 2 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put berries and sugar in blender or food processor, and purée. Add sugar if needed.

  2. Step 2

    Press coulis through a strainer to eliminate seeds. Use immediately or refrigerate for up to a day.

Ratings

4 out of 5
49 user ratings
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Comments

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Melissa

Made this over the weekend as a topping for Dorie’s tall and creamy cheesecake. Added a bit of Pinot Noir, pushed it through a sieve, and it was absolutely divine (and a spectacular jewel-like color). Perfect.

Laundy

Made the recipe exactly as is. The raspberries are from my husband's garden and have been frozen six months. I thawed them on the counter and then into the food processor. No cooking. Delish!

Chris

Overly sweet. I will cut the sugar in half next time and add lemon.

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