Make homemade raspberry sauce (aka raspberry coulis) for your desserts or breakfast using fresh raspberries with this simple 4-ingredient recipe. When raspberries aren’t in season, you can use frozen raspberries. If you’re looking to fill a layer cake, use my thick raspberry cake filling instead.
This raspberry dessert sauce is wonderful to have on hand, because you can use it to finish so many recipes, like cheesecake, brownies, pound cake, lemon cupcakes, or chocolate mousse pie. A homemade raspberry sauce can even turn a simple bowl of vanilla ice cream into a guest-worthy dessert. And don’t forget breakfast like pancakes, waffles, oatmeal, or yogurt!
You could even try mixing it with some sparkling water, or include it in a cocktail—the possibilities for this homemade berry sauce are endless!
Raspberries are so convenient—no chopping or peeling required.
This raspberry sauce cooks on the stove in just under 10 minutes. It’s similar to the swirl recipe we use in these white chocolate raspberry cheesecake bars.
When strained, this sauce is on the thin side, as sauces go, and great for drizzling. This strained version is also known as a raspberry coulis. If you’d prefer a thicker sauce and don’t mind the seeds, you can skip Step 3 altogether!
Mixture is very hot right off the stove:
Strain the warm mixture with a fine mesh strainer:
Or keep it chunky:
This recipe yields about 1 cup of raspberry sauce if straining, or about 1 and 1/2 cups if not straining.
There are so many ways to enjoy this raspberry dessert sauce, and here are many suggestions:
No, because it is too thin. Instead, try my raspberry cake filling.
This raspberry dessert sauce topping is fresh, quick, & easy and gives desserts and breakfast dishes that little something extra! You can use fresh or frozen raspberries.
