Raspberry Coulis


  • 250g frozen raspberries
  • 2 tbsp caster sugar
  • 75 ml water


  • Preparation time: 5 minutes
  • Cooking time: 10 minutes
  • Serves: 250ml
  1. Place raspberries, sugar and water in a saucepan over medium to high heat.
  2. Bring to the boil; crush raspberries with a fork or potato masher.
  3. Simmer for approximately 2 minutes.
  4. Strain the mixture through a sieve over a bowl and use the back of a spoon to press as much raspberry pulp through the sieve as possible. Discard seeds and cool.

To serve, spoil yourself by topping your muesli with sweet fresh figs, a dollop of creamy yoghurt and a raspberry coulis swirl.


  • So easy, and really yum. by passing through a sieve you avoid having crushed up seeds spoiling the texture of the sauce. yum! – Hege

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