How to Make Seedless Raspberry Sauce
This post may contain affiliate links. Read full disclosure.
This raspberry coulis is silky smooth, versatile, and easy to make too! It’s perfect with anything from cheesecake to pancakes or oatmeal.
Why you’ll love this recipe:
As much as I love devouring juicy, plump, fresh berries by the handful, I love making berry desserts, sauces, and jams even more.
One of the simplest things you can do with fresh or frozen raspberries is to make raspberry dessert sauce.
- Ready in 15 minutes
- Just 3 ingredients
- No cornstarch necessary
Key Ingredient Notes:
You only need 3 basic ingredients to make this easy raspberry coulis recipe!
- Raspberries – Fresh or frozen raspberries both work great! Frozen raspberries don’t need to be thawed. And there’s no need to add a thickener like cornstarch since raspberries naturally contain pectin. Pectin thickens the sauce to just the right consistency.
- Sugar – Sugar works double duty! It sweetens and thickens the sauce while it cooks. If you prefer a natural sweetener, raw honey is a great option.
- Lemon juice – Fresh lemon juice enhances its flavor. And added acidity helps the sauce to thicken as well. Always use freshly squeezed lemon juice for its superior taste.
How to make this sauce:
- Place the raspberries, lemon juice, and sugar in a small saucepan. Bring the mixture to a boil, but don’t leave it that way. Be sure to stir constantly so the sauce doesn’t burn or stick to the pan.
- Reduce the heat to medium-low and simmer the mixture until it’s thickened. The longer you cook the sauce, the thicker it gets.
- Strain the sauce through a fine-mesh strainer to remove the seeds. Use a spoon to push the mixture into the sieve. This will ensure none of the sauce is left with the seeds.
- Toss the seeds and stir the sauce until nice and smooth.
Tips for Success:
- Choose a heavy-bottom saucepan for even heat distribution. I use 2.5qt stainless steel saucepan.
- The longer you cook the sauce, the thicker it will be! It won’t need to cook it as long for ice cream as it would for a cake filling.
- There’s no need to thaw frozen raspberries. The extra moisture will evaporate as you cook the sauce.
- Adjust the heat level so the sauce doesn’t burn or spit.
- Keep in mind, the sauce will continue to thicken as it cools.
- Straining the raspberry sauce is optional! If you like it thick and chunky with seeds, feel free to leave it as-is.
Ways to enjoy raspberry coulis:
Chocolate cake with raspberry sauce is where the real magic happens!
Or how about these stunning Lemon Raspberry Cheesecake Bars that I made with honey-glazed raspberry sauce. Yes, please!
Here’re more ideas to serve this sauce:
- Donuts – Pour raspberry dipping sauce into a ramekin and dip churros, donuts, beignets, or french toast sticks into it!
- Cakes – I love to use raspberry sauce for cakes! Drizzle on top of cake slices, such as Angel food cake, or use as a bright and fresh filling for lemon, chocolate, or vanilla layer cakes.
- Pork tenderloin – Drizzle on roasted pork tenderloin for a sweet and savory raspberry sauce!
- Cheesecakes – Top a slice of plain cheesecake and enjoy the rich, sweet, and tart combo! But don’t stop there. Lemon, pistachio and chocolate cheesecake, all pair great with raspberry!
- Yogurt – Enjoy some in your morning yogurt and top with crunchy granola and chopped pecans!
- Vanilla ice cream – Always a classic, vanilla and raspberry make a creamy and bright combo!
- Homemade seedless raspberry sauce lasts for 7 days in a sealed container in the refrigerator.
- Freeze any leftover sauce in a freezer-safe container for up to 12 months! Let the sauce defrost in the refrigerator before using.
Nope. If you like a chunky sauce with texture, there’s no need to strain the raspberry sauce. If you prefer a smooth sauce, it’s best to strain the mixture through a sieve or a fine-mesh strainer.
Carefully pour the sauce into a fine-mesh strainer fit over a large bowl. Use a spoon or spatula to push the mixture through it. This will ensure all the raspberry sauce gets through but none of the seeds.
When you add sugar to raspberries or any other fruit, it causes the fruit to release its natural juices. This is considered maceration, and it causes the berries to get sweet and saucy!
Seedless Raspberry Sauce
- 12 oz (340 g) fresh or frozen raspberries Note 1
- 1/4 cup (50 g) granulated sugar Note 2
- 2 tablespoons fresh lemon juice
- In a medium saucepan, place raspberries, sugar and lemon juice. And bring it to a boil over medium heat, stirring frequently.
- Reduce the heat and simmer the sauce over medium low heat for 5-10 minutes, stirring constantly. (5 minutes for pourable consistency, 10 minutes for spoonable, but still runny consistency.)
- Pour the sauce through a fine-mesh strainer to remove the seeds into a clean bowl. Take your time here and squeeze as much sauce as you can. This extra step is totally worth it! Don’t forget to scrape off the thicker pulp from the bottom of the sieve. Then stir the sauce until nice and smooth.
Tips & Notes
– Homemade seedless raspberry sauce lasts for 7 days in a sealed container in the refrigerator.
– Freeze any leftover sauce in a freezer-safe container for up to 12 months! Let the sauce defrost in the refrigerator before using.
This recipe was originally published on May 16th, 2013.