Raspberry or Blackberry Coulis

This berry sauce is an excellent topper to panna cotta, ice cream, or chocolate cake. Traditionally, it’s always been raspberry coulis, but I find blackberries to be even better. Since the fresh blackberries that are sold in the grocery stores are picked before they sweeten, they are often too bitter to eat by themselves. By adjusting the amount of sugar to the tartness of blackberries, you can create a very berry sauce that is better than the blackberries alone.

If covered, the coulis should keep for 2 or 3 days in the refrigerator, so you can make it ahead of time.


  • 2 1/2 cups fresh raspberries or blackberries
  • 1/4 cup sugar
  • 1 teaspoon lemon juice
  • Handful of fresh berries to garnish


  1. Mix the raspberries or blackberries with sugar and lemon juice in a blender or food processor.
  2. Pour the mixture through a sieve into a bowl to filter out the solids.
  3. Serve over your dessert of choice.

How Not to Screw It Up

If you come up with a way to screw it up, do let me know. I promise not to make too much fun of you, publicly, on this blog. ;-)

I do have a few tips, though:

  • The straining of the solid is optional. Basically, you’re straining out the seeds, but leaving them in gives a more natural fruit texture to the final product, so I leave them in.
  • In place of sugar, you can use honey (in a smaller quantity) to sweeten the berries.