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Raspberry sauce is being poured from a white sauce pitcher.

Seedless Raspberry Sauce

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6 servings
Calories: 63kcal
Author: Shinee
This raspberry coulis is silky smooth, versatile, and easy to make too! It’s perfect with anything from cheesecake to pancakes or oatmeal.
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Ingredients

  • 12 oz (340 g) fresh or frozen raspberries Note 1
  • 1/4 cup (50 g) granulated sugar Note 2
  • 2 tablespoons fresh lemon juice

Instructions

  • 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.

Notes

Yields: 3/4 cup (200g) of seedless raspberry sauce.
Note 1: You can use fresh or frozen raspberries. No need to thaw frozen raspberries.
Note 2: You may substitute raw honey for sugar, 1:1.
Storing Tips:
-
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.

Nutrition

Servings: 2 tablespoons
Calories: 63kcal
Carbohydrates: 15g
Protein: 1g
Fat: 1g
Sugar: 11g
Sodium: 1mg