Mary Berry Raspberry Coulis

I first made this raspberry coulis after a dinner party dessert went sideways. I’d spent hours on a lemon tart that cracked like old paint, and I needed something—anything—to distract from the chaos. Enter this 2-ingredient magic. To be honest, I didn’t expect much. How fancy could raspberries and sugar get?

But the moment I strained it through my old mesh sieve and saw that vibrant, ruby-red pour, I knew I’d hit gold. The guests forgot all about the tart’s crust. They were too busy swirling coulis into crème fraîche and spooning it over ice cream. It’s now my emergency “make it look like I meant to do that” sauce—and I’ve played with it enough to know how to get it just right.

Let me show you how I fixed the seeds, sweetened it properly, and made it smooth enough to drizzle like a dream.

What Makes This Recipe Special

Most raspberry sauces taste grainy or flat—but this one shines because it’s so simple, it forces you to get the basics right. The secret? Straining well and balancing the tartness.

I tested it with frozen raspberries straight from the bag (nope, too icy), then thawed (better), and finally fresh ones from a sad punnet near the back of my fridge. The fresh were best—but even thawed berries worked once I adjusted the sugar.

And don’t skip the sieve. It’s the difference between “lush and silky” and “crunchy mistake.”

INGREDIENTS + WHY THEY MATTER

• 600g raspberries – The base of everything. Fresh is best for flavor, but defrosted frozen berries work if they’re fully thawed and not watery.
• 75g icing sugar – Dissolves easily for a smooth texture. I tried caster sugar once—it was grainy even after blitzing.

Ingredient Swaps That Hold Up

• Sugar swap: Golden icing sugar adds a slight caramel note, lovely with pancakes. But don’t go granulated—it doesn’t melt smoothly.
• Berry swap: Blackberries work beautifully, though you’ll want to double-strain to catch all the stubborn seeds.
• Lemon twist: A tiny splash of lemon juice brightens very sweet raspberries. Use cautiously—it overpowers fast.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Sauce too runny	Used frozen berries without thawing	Always defrost and drain frozen fruit
Too tart	Raspberries were underripe	Add 10–15g more icing sugar to taste
Gritty texture	Didn’t strain carefully	Use a fine-mesh sieve and be patient

How to Make Mary Berry’s Raspberry Coulis

1. Blitz the berries – Pop the raspberries and icing sugar into a food processor. Blitz until smooth and vibrant.
   Tip: If your processor’s small, do this in batches—overflow is messy and sticky.
2. Strain the sauce – Pour into a sieve set over a bowl. Use the back of a spoon to press it through.
   This takes a minute—resist the urge to rush. It should drip like syrup, no seeds in sight.
3. Taste and tweak – Lick a little off the spoon. If it’s too sharp, stir in a teaspoon or two of extra icing sugar.
4. Chill – Transfer to a jar or bowl, cover, and chill for at least an hour. It thickens slightly and the flavor deepens.

Tips From My Kitchen

• I warm the sieve slightly by rinsing it in hot water—it helps the coulis push through faster.
• If I’m short on time, I strain it directly into a jug and pour straight into little dessert glasses.
• Leftover coulis? I swirl it into Greek yogurt the next morning. Divine.

Storage + Serving

• Fridge: Keeps 5–7 days in a sealed jar. The flavor stays fresh if you don’t double-dip.
• Freezer: Freeze in an ice cube tray, then pop into a bag. Thaws quickly and still tastes perfect.
• Serving ideas: Drizzle over panna cotta, cheesecake, pavlova, vanilla ice cream—or just eat off a spoon like a secret.

FAQs About Raspberry Coulis

Q: Can I make raspberry coulis without a blender?
A: You can mash it by hand, but it’ll be chunkier and harder to strain. Worth trying in a pinch.

Q: Do I need to cook the raspberries first?
A: Nope. That’s what makes this so quick. The raw berries keep their zingy brightness.

Q: Can I use sweetener instead of sugar?
A: I tested with powdered stevia—worked okay, but tasted a bit metallic. Use with caution.

Q: Why strain if I don’t mind seeds?
A: Fair enough—but if you’re pouring over something smooth like panna cotta, the texture clash is real. Straining gives that pro finish.

Try More Mary Berry Recipes:

• Mary Berry Celebration Chocolate Mousse Cake
• Mary Berry Chocolate Chip Cheesecake
• Mary Berry Key Lime Tranche
• Mary Berry Celebration Trifle
• Mary Berry Madeleines