Raspberry coulis

Halloncoulis eller hallonsås


Halloncoulis (raspberry coulis) is extremely easy to make and is well worth the effort as it tastes so much better than most ready-prepared versions out of a bottle. It can be kept for 4-5 days in a fridge or it can be frozen.

Raspberry coulis goes well with so many desserts or it can be drizzled over ice cream. I particularly like some with a slice of sockerkaka (Swedish sponge cake), fresh berries and lightly whipped cream. Gorgeous. John Duxbury




• This version is slightly sharp, which is how I like it. Add more sugar if desired.
• Serve the coulis straight from the fridge so that it isn't too runny.
• Usually the coulis is drizzled over desserts, but it can be very nice poured round a dessert, going particularly well with individual lemon tarts.


250 g (2 cups) raspberries
1 tbsp   icing (powder/confectioner's) sugar, or taste
1 tbsp   lemon juice, or to taste


1. Pick over the raspberries to remove any stalks or insects.


2. Place all the ingredients in a large frying pan and warm gently until the sugar has all melted and the raspberries are beginning to break up and release their juice.

3. Pass the mixture through a sieve to remove the pips.

4. Stir thoroughly, leave to cool and then store in a fridge until required.


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