4-Ingredient Raspberry Coulis Dessert Sauce Recipe: The Flavor Intensity Will Rock Your World by Elisa Schmitz

4-Ingredient Raspberry Coulis Dessert Sauce Recipe: The Flavor Intensity Will Rock Your World

Looking for something special to make for my husband’s upcoming birthday, I decided to make a beautiful German-style raspberry sauce (raspberries are "Himbeeren" and raspberry sauce is "Himbeersoße" in German) to top his favorite vanilla ice cream. This bright, sweet and tangy dessert sauce recipe is also known in French as a “Coulis.”

This easy four-ingredient raspberry sauce is a vibrant fuchsia color, and it’s so delicious that you’ll want to put it on top of more than just ice cream. Think cheesecake, regular cakebrowniespancakes, French toast, waffles, yogurt – you name it. The sweet and tart flavor makes so many things taste that much better. In fact, I'm pretty sure that the flavor intensity of this raspberry coulis recipe will rock your world!

I prefer using fresh raspberries for this simple sauce recipe, but in a pinch, it also works with frozen raspberries. This fresh raspberry sauce recipe only takes about 10 minutes to make, but it’s best to let it set for about a half hour afterward. Believe me, this sumptuous raspberry sauce is worth the wait – just try not to lick the bowl when you’re done!

Cuisine: American / German / French
Prep Time: 5 minutes, plus 30 minutes for sauce to set
Cook Time: 5 minutes
Total Time: 40 minutes
Servings: 4


  • 1 cup fresh raspberries
  • 4 tablespoons sugar (I used light brown sugar)
  • 1 1/2 tablespoons fresh lemon juice, or more to taste
  • 2 teaspoons vanilla extract

Here’s how to make it:

  1. In a small saucepan, combine raspberries, sugar, vanilla and lemon juice. Over medium heat, stir and simmer until raspberries come apart and sauce is heated through, about 5 minutes.
  2. Using a fine-mesh strainer, pour sauce into strainer and push it through with a spoon or small spatula in order to remove the seeds. (This step is optional; if you prefer to keep the seeds, please do. I separated them because I prefer a smooth sauce while my husband prefers the seeds in the sauce, so we had some of each.)
  3. Cool the sauce to room temperature then refrigerate about 30 minutes, or until sauce is set. Serve over your favorite dessert (or anything else)!

Pro Tip: This recipe can be easily doubled or tripled, depending on how much you need (or want). Be warned: it’s addictive!

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Sugar $3 & Up
Saucepots $8 & Up

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Elisa Schmitz
This amazing sauce turned out even better than I'd hoped. My husband, Dieter Schmitz , told me it transported him straight to Munich for afternoon "Kuchen!" Donna John , Jan Mostrom , Ann Marie Patitucci , you have to try it! #yum
Dieter Schmitz
Ganz lecker! Today’s incredible Himbeer + Eis reminded me of the beautiful sidewalk cafes in Munich. Danke, Elisa Schmitz for the special treat!
Elisa Schmitz
I'm so glad you enjoyed this raspberry recipe, Dieter Schmitz . You are inspiring me to create so many easy, fun and delicious recipes, danke! XOXO

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