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Raspberry Coulis

This quick and easy fruit sauce is an excellent way to add a fresh flavour to all kinds of desserts.

Good with poached fruit, rich chocolate cake, or drizzled over vanilla ice cream.

Printable version    A4    |    A5    |    Index card

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Prepare Ahead

The sauce can be made up to 2 days in advance and chilled until required.


  1. 1

    Put the raspberries, sugar, orange juice, and 4 tbsp water in a food processor or blender and process until puréed.

  2. 2

    Using a wooden spoon, push the purée through a fine nylon sieve into a bowl. Taste the coulis and add extra sugar or orange juice to taste, stirring to dissolve the sugar.

  3. 3

    Cover the bowl with cling film and chill until required.


  • 350g raspberries, fresh
  • 3 tbsp caster sugar
  • 2 tsp orange , fresh juice or lemon juice

Makes 300 ml

Total time required Total time:

  • Preparation time:

Recipe shopping list

3 products

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008


The Cooking Book

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