Mary Berry Raspberry Coulis: Seedless Fruit Sauce
A smooth, elegant raspberry coulis from Mary Berry. Fresh raspberries are cooked with caster sugar and lemon juice, then pureed and strained to remove seeds, creating a refined sauce perfect for desserts. Adjust consistency with water to suit your needs.
Ingredients
- 7 oz fresh raspberries, washed and dried
- ¼ cups superfine sugargranulated sugar1:1sweetener
finer crystals dissolve slightly faster but granulated works
Full guide → - 1 tablespoon lemon juice
- water(optional)
Instructions
- 1
Wash and dry the raspberries thoroughly
- 2
Combine raspberries, sugar, and lemon juice in a saucepan
- 3
Heat over medium heat, stirring occasionally until raspberries break down and sugar dissolves
- 4
Puree the mixture using a blender or food processor until smooth
- 5
Pass the puree through a fine sieve to remove seeds
- 6
Add water if needed to reach desired consistency
- 7
Cool before using as a topping or sauce
Tips
Strain through a fine sieve for a refined texture without seeds
Cool completely before serving for best flavor development
Good to Know
Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months.
Make up to 2 days in advance; store covered in the refrigerator.
Drizzle over cheesecake, panna cotta, vanilla ice cream, or serve alongside pavlova.
Common Mistakes
Do not skip straining to avoid grainy texture from seeds
Do not overheat to avoid browning the raspberries and darkening the color
Substitutions
finer crystals dissolve slightly faster but granulated works
Full guide →