Raspberries: This Raspberry Coulis begins with 3 cups of fruit, or about 1 ½ pints of fresh raspberries. See “Recipe FAQ” below for the scoop about frozen berries. Powdered sugar: Since you can always add but can’t take away, start with ¼ cup. Blend, strain, mix with lemon juice and add more powdered sugar to taste.
Add raspberries to a small bowl with some sweetener and a little lemon juice. I use and recommend Lakanto monkfruit sweetener. It tastes like sugar, bakes like sugar, and it has no impact on blood glucose making it 0 net carbs. Use code THATLOWCARBLIFE for 20% off your order at Lakanto!
Place the raspberries in a small pan with the icing sugar and heat for a few minutes until the raspberries collapse and release their juices Transfer to a bowl and blend briefly with a hand blender until the raspberries are puréed. Do not be tempted to over-blend the raspberries as this will break up the seeds and discolour the coulis
This raspberry coulis recipe can be made up to a week in advance and stored in an airtight container in the fridge. Or it also freezes well for up to about 6 months in the freezer. Just leave a little space in the top of your container for expansion before freezing. Thaw in the refrigerator overnight before using. Did you make this recipe?