Mary Berry Raspberry Coulis Recipe

Mary Berry Raspberry Coulis is a vibrant and sharp fruit sauce popular for its smooth texture and ability to cut through rich desserts. Ideally, the sauce should be passed through a fine sieve to remove all the seeds for a professional, restaurant-quality finish.

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Mary Berry Raspberry Coulis Ingredients

225g (8oz) fresh raspberries (or frozen, defrosted)
1–2 tbsp icing sugar (confectioners’ sugar), sifted
1 tsp fresh lemon juice (optional, to sharpen the flavor)

How To Make Mary Berry Raspberry Coulis

Prepare the fruit: If using fresh raspberries, wash them gently and pat dry. If using frozen raspberries, allow them to defrost completely in a bowl so they release their juices.
Blitz the berries: Place the raspberries into a food processor or blender. Process for a few seconds until the fruit is completely puréed and liquid. (If you don’t have a blender, you can mash them thoroughly with a fork, though this takes more effort).
Sieve the seeds: Place a fine mesh sieve (strainer) over a clean bowl. Pour the raspberry purée into the sieve. Using the back of a ladle or a wooden spoon, press the purée through the mesh. Rub firmly in a circular motion to extract as much juice and pulp as possible, leaving only the dry seeds behind in the sieve. Discard the seeds.
Sweeten: Sift the icing sugar into the smooth raspberry purée. Stir well until dissolved. Mary recommends adding the sugar gradually and tasting as you go; the amount needed depends entirely on how sweet your raspberries are.
Sharpen: Stir in the lemon juice if using. This helps preserve the bright red color and adds a little “zing” to the sauce.
Serve: Pour into a small jug for serving or store in the fridge until required.

Recipe Tips

Fresh vs. Frozen: Frozen raspberries often yield more juice than fresh ones and are much cheaper, making them perfect for coulis. Just ensure they are fully thawed before blending.
Sieving technique: Don’t scrape the underside of the sieve too aggressively if you want a perfectly clear sauce, as this can sometimes push tiny seed fragments through.
Sugar choice: Mary uses icing sugar because it dissolves instantly in the cold fruit purée. If you use granulated sugar, it will remain gritty unless you heat the sauce (which changes the fresh flavor).
Thickness: If the coulis is too thick (this rarely happens with raspberries), add a teaspoon of water. If it is too thin, you can boil it briefly, but this is usually unnecessary for a plating sauce.

What To Serve With Mary Berry Raspberry Coulis

This sauce is the perfect acidic counterpoint to creamy or sweet desserts.

Lemon Tart: The classic Mary Berry pairing.
White Chocolate Cheesecake: Cuts through the intense richness.
Pavlova: Drizzle over meringue and cream.
Vanilla Ice Cream: A simple but effective topping.
Panna Cotta: The traditional Italian serving suggestion.

How To Store Mary Berry Raspberry Coulis

Refrigerate: Store in a sealed jar or squeeze bottle in the fridge for up to 3 days.
Freeze: Coulis freezes exceptionally well. Freeze in ice cube trays for individual portions or in small bags for up to 6 months. Thaw at room temperature.

Mary Berry Raspberry Coulis Nutrition Facts

Calories: 35kcal
Protein: 1g
Carbohydrates: 8g
Fat: 0g
Saturates: 0g
Sugar: 5g
Salt: 0g

Nutrition information is estimated per serving (approx. 2 tbsp).

FAQs

Can I use strawberries?

Yes, this method works for strawberries, though you may need a little more lemon juice as strawberries are less acidic than raspberries.

Do I have to cook it?

No. A u0022freshu0022 coulis is never cooked. Cooking the fruit turns it into a jam-like flavor. The raw method keeps the taste bright and zingy.

How do I serve it nicely?

For a restaurant look, put the coulis in a squeezy bottle. Pipe small dots onto the plate around your dessert, or drag a cocktail stick through the dots to make hearts.

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