Spread the hangry love....

Stunning, intensely flavoured Raspberry Sauce. Perfectly smooth and velvety - you'll want to pour this on everything!

This sauce is more raspberry-flavoured than raspberry fruit itself. It is a perfect balance of tart and sweet. The crimson colour is almost too vibrant to be natural. It's all the best bits about eating raspberries without the bits (we strain out the seeds).

If you're feeling fancy, you can call it a coulis (‘coo-lee’). You can impress people with your command of French 😊

Jump to:

🧊 Why use frozen raspberries?
🍷 What is Chambord?
❓ How can I use this Raspberry Sauce?
📖 Recipe
💭 Other versatile recipes

This recipe is so easy! No complicated or time-consuming steps. We don't add hot sugar syrup or boil the fruit. We keep the fruit as fresh and vibrant as possible by using no heat. This keeps the intense colour of the raspberries and retains all those nutrients.

We blend frozen raspberries with some flavouring and strain out the seeds. That's it!

Frozen raspberries in a white bowl with the other ingredients for the sauce in the background - lemon, Chambord and sugar.

🧊 **Why use frozen raspberries?**

they are available all year round
cheaper than fresh, even when raspberries are in season
fresher and more vibrant in colour. They're frozen soon after harvesting
no need to wash or sort through
frozen berries are consistent quality . Don’t you hate it when you find a mouldy berry in your punnet which taints the whole batch?
fresh raspberries have an short shelf-life (part of what makes them so special)
fresh fruit is needed for recipes when the texture and appearance of individual berries is important. We don’t need that here because we blend the fruit

🍷 What is Chambord?

Chambord is a delicious liqueur made with raspberries. It also contains blackberries, blackcurrants, vanilla, citrus peel, honey and cognac. The small amount here helps to intensify the raspberry flavour without tasting alcoholic.

Thick pureed raspberry in a sieve over a black bowl.

❓ How can I use this Raspberry Sauce?

you can eat it with a spoon (!). Maybe that’s just me
pour it on thick Greek yoghurt or vanilla ice-cream
need a fancy-looking dessert in a hurry? Easy! Gently combine broken shop-bought meringues, softly whipped cream and fresh fruit. Drizzle over raspberry sauce. Serve in glasses
the freshness and tartness of this sauce pairs well with rich chocolate treats (like brownies) and creamy cheesecakes. Either under, over or to the side

teaspoon dipping in a over-filled jam jar containing finished raspberry sauce. Some sauce dripping down the side.

📖 Recipe

Print Recipe

This makes about 400ml of sauce, enough for 12 servings (assuming 2 Tablespoons per serving)

Prep Time10

Servings: 12

Author: Hangry Miss

Equipment

Blender or food processor

Ingredients

35 g icing sugar
1 ½ Tablespoons lemon juice
500 g (frozen) raspberries thawed (note)
1 Tablespoon Chambord optional (note)

Instructions

Blend all the ingredients together in a food processor until a paste is formed
35 g icing sugar
1 ½ Tablespoons lemon juice
500 g (frozen) raspberries
1 Tablespoon Chambord
Push the paste through a sieve over a large bowl to strain out the seeds (this takes some time and effort). It’s worth it, I promise! Be sure to scrape the sauce from the bottom of the sieve too. You can discard the seeds
Transfer the sauce to a small serving jug/jam jars

Notes

1 You can proceed with the recipe with frozen raspberries straight from the freezer. You'll require some extra elbow grease to strain them

2 Bear in mind that although this is a very small amount of alcohol per serving, it is not cooked out

Make Ahead

This will keep for up to seven days in the fridge or in the freezer for 3 months

Variations

Substitute the raspberries for any berry of your choice. You can adjust the level of lemon juice and sugar to your taste. Substitute the Chambord for other fruit liquors such as Grand Marnier (orange flavoured)

🧊 Why use frozen raspberries?