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How to Make a Fruit Coulis

Claudia has been writing recipes online for many years. She enjoys coming up with unique and tasty dishes, especially sweet treats.

A Raspberry Coulis is one of the most delicious things you'll ever taste.  The flavor of the fruit is really intense.

A Raspberry Coulis is one of the most delicious things you'll ever taste. The flavor of the fruit is really intense.

Fruit Coulis, Fruit Sauce or Fruit Puree?

Whatever you want to call it, a fruit coulis is a wonderful accompaniment to any dish, savory or sweet.

Easy to make, the sauces are packed with fresh fruit flavor, and with all of the fruits available, the flavor combinations are endless.

I have seen them made with raw fruits, but I prefer to cook them. To me, the flavor of the fruit really intensifies when cooked, and the puree gets a lovely smooth texture.

There are no special tools needed to make the recipe, just a few things, like a sieve/strainer and an immersion blender, that most people probably have on hand in their kitchens.

The next time you want to add a special touch to a dish, or impress your friends with a fancy-sounding garnish, try making this sweet treat.

Raspberries, blackberries, blueberries and strawberries are all wonderful options.

Raspberries, blackberries, blueberries and strawberries are all wonderful options.

Almost any fruit can be used in this type of sauce, but a couple may need a thickening agent, like cornstarch, to get the appropriate texture.

If you can't get a particular fruit, frozen fruits can also be used. Thaw them completely before cooking.

While I prefer a simple coulis because of its intense flavor, feel free to experiment and add various spices or fruit juices for other layers of flavor.

Simple Recipe

Raspberry Sauce ready for use.  This preparation results in a divinely intense flavor.  There is nothing quite like it.

Raspberry Sauce ready for use. This preparation results in a divinely intense flavor. There is nothing quite like it.

Cook Time

Prep timeCook timeReady inYields

52 min

8 min

1 hour

approximately 1 cup of sauce


  • 2 cups fruit, fresh or frozen. Chop larger fruits into bite sized pieces. Thaw frozen fruit completely.
  • 1/4 cup to 1/2 cup sugar, depending on taste
  • 1/2 cup water
  1. Note that the cook time includes preparing the fruit, cooking it, and cooling, pureeing and straining the mixture.
  2. Remove the pits from all stone fruits like peaches, plums and cherries, before cooking.


  1. Wash the fruit. If using larger fruits, like peaches or pineapples, peel and cut into bite sized pieces.
  2. In a medium saucepan, add fruit, sugar and water.
  3. Bring the mixture to a boil over medium-high heat.
  4. Reduce temperature to medium heat and continue boiling for 6–8 minutes, stirring frequently. While cooking, the fruit will soften. Use the back of a spoon to gently crush the fruit against the side of the pan. Be careful because the mixture is very hot and can splash up and burn you.
  5. Once sauce has thickened to about the texture of syrup, set aside to cool.
  6. Once cooled, use an immersion blender to puree completely. If you don't have an immersion blender, pour the mixture into a regular blender.
  7. Pour the pureed mixture into a fine sieve/strainer that is resting over a bowl, and gently push the liquid through it. The sieve will collect most of the seeds and fruit pulp.
  8. Discard the seeds and pulp. Serve immediately or place into an airtight container and refrigerate. The sauce should last about one week in the refrigerator.

Preparation Notes

  1. This sauce should have the consistency of syrup. Do not overcook or it can get too thick and gel when refrigerated.
  2. Start with a lesser amount of sugar and add more if needed. Taste early on in the cooking, before it gets too hot. You will get burned if you taste this mixture while it is boiling.

Photo Instructions

The photos below show the basic steps for making the sauce. Click on a thumbnail photo to see the step by step instructions.

Key Lime Pie with a Raspberry Coulis

Key Lime Pie with a Raspberry Coulis

Key Lime Pie with a Raspberry Coulis Recipe

Sometimes a key lime pie is just a bit too tart for me. Try this sauce for a touch of sweetness.

For the pie:

  • 1 9" graham cracker crust
  • 1 can sweetened condensed milk
  • 1/2 cup key lime juice
  • 3 egg yolks

Combine the condensed milk, key lime juice, and the egg yolks and mix until smooth. Pour into the pie crust and bake in a 350° oven for 15 minutes. Cool completely and refrigerate.

For the coulis:

  • 2 cups raspberries (fresh or frozen)
  • 1/4 cup sugar (raspberries get sweeter when cooked so I try not to use too much sugar)
  • 1/2 cup water

Refer to the instructions in the photos above when preparing the sauce.

Serving Suggestions






Pound Cakes


Ice Cream




Fresh Fruit


Mixed Berry Coulis Recipe

Delicious on pancakes, pie or anything else, this Mixed Berry Sauce is so good.

Delicious on pancakes, pie or anything else, this Mixed Berry Sauce is so good.

  • 2 cups berries (1 cup blueberries, 1/2 cup strawberries, 1/2 cup blackberries)
  • 1/2 cup sugar
  • 1/2 cup water

Follow the general instructions above or the photos below for the steps.

Flavor Combinations

These are just some suggestions. Try seasonal fruits that are at their peak of flavor. Some fruits, like pineapple, contain more water and may need a thickening agent, like cornstarch. Always remove the pits from fruits like peaches and cherries.

Use an individual fruit or any combinationPossible flavors to add


Lemon juice


Orange juice












Lime juice


Coconut extract







Strawberry Coulis Recipe

This strawberry sauce is perfect on vanilla ice cream.

This strawberry sauce is perfect on vanilla ice cream.

  • 2 cups strawberries (fresh or frozen)
  • 1/2 cup sugar (these strawberries were out of season and not so sweet so they needed plenty of sugar)
  • 1/2 cup of water

Use the same instructions that are shown above for the mixed berry coulis recipe.

What do you think about these recipes?

Try using different fruits, especially when they are in season and at their peak of flavor.

Whether you want to treat yourself, or are having a dinner party, these sauces add a special touch to any dish you make.

A fruit coulis also makes a terrific gift. Put the sauce into a nice jar and add a pretty bow. You are sure to be invited back if you bring a jar of this with you.

Of course, you can always do what I do and grab a spoon and start eating! Enjoy!

© 2014 Claudia Mitchell


Travel Chef from Manila on July 05, 2020:

I love making fruit coulis for my desserts most specially for pancakes and waffles. Now, I'm craving for some dessert.

Susan on March 03, 2018:

I made the strawberry coulis tonight using frozen strawberries. It is wonderful. Tomorrow I am making mini Lemon tarts with a layer of the strawberry coulis and piped lemon whipped cream.

Claudia Mitchell (author) on September 22, 2015:

Thanks so much for the support ecogranny! I love that it sounds like a fancier sauce too, simple to make yet sounds like something from a fancy french restaurant. I'm going to have to check out your facebook page. Thanks again for reading and commenting!

Kathryn Grace from San Francisco on September 22, 2015:

I'd heard the word, "coulis," and knew it was a fruity sauce but not that it would be so easy to make. Cool! I'll post this as Recipe of the Day tomorrow on my Facebook page, "Cooking with Whole Grains & Real Whole Foods." Excited to find this. Thank you.

Congratulations on this hub being selected for honors as Hub of the Day. Well deserved.

Kristen Howe from Northeast Ohio on September 19, 2015:

Glimmer, I'll let you know. Probably in January 2016.

Claudia Mitchell (author) on September 19, 2015:

Many thanks to everyone who commented. It was wonderful to get the HOTD for this one. I'm not sure why, but I've always really liked this hub.

Donna - I appreciate you stopping back by.

Kristen - I hope you give it a try when you get that blender.

RTalloni - I'm already thinking about desserts for the holidays coming up so hopefully other folks will check this one out too.

Au fait - You are right, it is hard to pick a berry. The mixed berry one gives you a little bit of everything and is so delicious!

QuintessenceOfAng - I'm glad you enjoyed this article. I hope you give a Coulis a try soon!

Angela from Colorado on September 17, 2015:

Beautiful article and very inspiring! I can't wait to try it! Congratulations on hub of the day :)

C E Clark from North Texas on September 17, 2015:

I bet all of these are delicious and the hardest part is deciding which fruit to use because they're all wonderful! Congrats on HOTD!

RTalloni on September 17, 2015:

Back to say congrats on your Hub of the Day award! Glad to see this highlighted just before the season of fancy desserts. :)

Kristen Howe from Northeast Ohio on September 17, 2015:

Glimmer, since I commented on this hub earlier this year, congrats on HOTD! I'll try this recipe when I get a blender for Christmas, hopefully.

Donna Herron from USA on September 17, 2015:

Wanted to stop by again and congratulate you on a wonderful HOTD! Always loved this hub!

Claudia Mitchell (author) on February 26, 2015:

Hi Kristen - If you have a regular blender or a food processor that would work too. It doesn't have to be an immersion blender. It is a good sauce and right now where I am it's cold and grey so it would be really nice and fresh. Thanks so much for stopping by and commenting.

Kristen Howe from Northeast Ohio on February 26, 2015:

I never heard of fruit coulis before. Looks delicious and yummy. I'll try it someday, when I buy a blender. Voted up and up!

Claudia Mitchell (author) on December 18, 2014:

Thanks for reading and commenting allamazingstuff - enjoy the sauce you make.

allamazingstuff on December 18, 2014:

thank you for this recipe! I'll have a go :D

Claudia Mitchell (author) on June 04, 2014:

Thanks joedolphin. Enjoy the recipe.

Joe from north miami FL on June 02, 2014:

Giving mom this recipe, she'll make it better then me, but I can't wait to take it.

Claudia Mitchell (author) on April 22, 2014:

Moonlake - I'm sorry it's taken me so long to respond, but I took some time off for the Easter break. Thanks so much for stopping by and reading. I also appreciate the share and pin. Enjoy this sauce.

Claudia Mitchell (author) on April 22, 2014:

Hi RTalloni - First off, my apologies for not responding sooner. I took some time off around Easter. So glad you you enjoyed the recipe and your combo sounds wonderful. I have not tried to freeze a coulis so I would be curious to see if it holds up well. Thanks for your support.

moonlake from America on April 16, 2014:

Looks great and so delicious. I think also very easy to make. Sharing and pinning.

RTalloni on April 16, 2014:

Nicely done, and I'm ready to do this. I even looked up the pronunciation so my friends will not laugh at me. :)

I'll be keeping the basic recipe in mind--have you ever tried freezing it for later use? First, though, I plan to make a blackberry/basil combination to serve over a beef roast the last weekend of this month. Will try to let you know how it turns out.

Claudia Mitchell (author) on March 11, 2014:

Hi Vespa - I just made a berry coulis the other day and used it on pancakes. Yummy it was good. And I really appreciate your kind comments. I know you are a cooking expert. It really amazes me how much cooking the fruit intensifies the flavors.

Vespa Woolf from Peru, South America on March 05, 2014:

What a great idea with a useful chart for preparing coulis with different fruits. I especially like the idea of serving raspberry coulis with Key lime pie! I agree that cooking intensifies the fruit flavors. Thanks for this beautiful recipe!

Claudia Mitchell (author) on February 21, 2014:

DDE - This is definitely something that would be good anytime. It's nice in the summer when fruits are more inexpensive, but also nice in the winter to brighten up grey days. Thanks for stopping by!

Claudia Mitchell (author) on February 21, 2014:

I think a mango coulis would be wonderful Thelma. I have tried one with pineapple but is was very thin. I don't think mango would have the same problem, but I'm not sure. Let me know how it turns out if you try it. Thanks for reading!

Devika Primić from Dubrovnik, Croatia on February 21, 2014:

How to Make a Fruit Coulis is a new recipe to me and I find this one to be a great idea with such lovely fruit included I can make this anytime.

Thelma Alberts from Germany on February 20, 2014:

Oh my! My mouth is watering. I would love to try this with mango and other tropical fruits. Thanks for sharing this awesome recipe. I would definitely try this. Voted up and shared in fb. Have a lovely day!

Claudia Mitchell (author) on February 17, 2014:

Hi Rebecca - Thanks for stopping by and you kind comments. This really is a good sauce and now you can impress your guests with a fancy culinary term (LOL). Have a great day.

Rebecca Mealey from Northeastern Georgia, USA on February 14, 2014:

Awesome! I have never heard of coulis before now. It sure looks delicious!

Claudia Mitchell (author) on February 11, 2014:

Hi Deb - It is really good on ice cream. When I made this hub I bought some vanilla ice cream, because I they are perfect on it, especially the raspberry one. Thanks for stopping by!

Deb Hirt from Stillwater, OK on February 10, 2014:

This would be great on ice cream, too.

Claudia Mitchell (author) on February 05, 2014:

Thank you MsDora! I always think it's fun to use that word instead of sauce. Just a little bit more fancy. Glad you enjoyed the hub.

Dora Weithers from The Caribbean on February 04, 2014:

Sounds fun and doable. Also learned a new word for something I know by another name. Thank you!

Claudia Mitchell (author) on January 30, 2014:

Thanks for reading and commenting SignageWorld.

Claudia Mitchell (author) on January 30, 2014:

Thanks AliciaC - We love key lime pie here, but sometimes it needs a little something extra. Glad you enjoyed the recipe. Thanks for commenting.

Claudia Mitchell (author) on January 30, 2014:

Thanks Kalmiya - It would be wonderful with a pavlova! Hope you give the recipe a try.

E Display Inc. from Canada/USA on January 30, 2014:

Interesting read, though some ideas weren't practical.

Linda Crampton from British Columbia, Canada on January 29, 2014:

These ideas sound delicious, Glimmer! I love the sound of the key lime pie, too. The combination of pie and coulis is a wonderful idea.

Kalmiya from North America on January 29, 2014:

Your mixed berry coulis looks amazing! I've never tried this before. It makes me think of another divine food, pavlova. They might go good together come to think of it. Thanks for the delicious photos.

Claudia Mitchell (author) on January 29, 2014:

Thanks so much tillsontitan! Glad you liked the hub and I appreciate all of the support. Let me know what fruits you decide to use. I pretty much like any fruit so they are all good to me.

Claudia Mitchell (author) on January 29, 2014:

Hi kidscrafts, boy would I love to find red currants and make a sauce like this! That is a fruit we can rarely find here. I also think gooseberries would be good, but they are also hard to find here. Thanks so much for your nice comments.

Mary Craig from New York on January 29, 2014:

Thank you for sharing this Nell. I can almost smell the fruit! Thank you for writing this one for us Glimmer. I had never heard of it either but it will surely be in my vocabulary now!

Voted up, useful, awesome, interesting, and pinned.

kidscrafts from Ottawa, Canada on January 29, 2014:

I know the term "coulis" because it's French :-) For once I have a little advantage :-))) Great suggestions of fruits for coulis; it's always good on differents desserts. I prepare some also with a combination of red currants (that are growing in my backyard) and some of the other fruits that you mentioned in your hub. If you have the chance to try the red currants with other fruits I think you will like it. My favorite one is red currants and strawberries! I never tried to prepare a coulis with blackberries. I should try that one! Thank you for all your suggestions! Always interesting!

Have a nice day!

Claudia Mitchell (author) on January 29, 2014:

Hendrika - These berries are expensive here too, especially in the winter. I like to buy the berries when they are on sale. Also, frozen berries are not so expensive and usually just as good. Thanks for reading and commenting.

Claudia Mitchell (author) on January 29, 2014:

Thanks teaches! I love blackberries, but never seem to get really sweet ones. That is why I like to mix them with other berries. I bet it is good with meat because it may not be quite as sweet as some of the others. Have a great day!

Claudia Mitchell (author) on January 29, 2014:

Ah Nell - Thanks so much! You are so sweet. I've been studying up on my photo taking and with all those delicious fruits it was fun to do. I appreciate all of your support!

Claudia Mitchell (author) on January 29, 2014:

Hi Ann1Az2 - I'm glad you enjoyed the photos and the recipes. Thanks for your kind comments!

Claudia Mitchell (author) on January 29, 2014:

Yummy - This sauce on French toast sounds good this year. May have to give that a try. Thanks for pinning and commenting Sheri Faye!

Claudia Mitchell (author) on January 29, 2014:

Thanks Eddy! I just finished off the raspberry coulis with some vanilla ice cream last night. Hope you give the recipe a try. Thanks for stopping by!

Hendrika from Pretoria, South Africa on January 28, 2014:

Thank you for the recipes. I love Coulis, but will not be able to make them too often because all the nice fruit are always too expensive.

Dianna Mendez on January 28, 2014:

Your photos alone make the recipe tempting. I have made blackberry coulis and spooned it over pancakes. It is just the right sweetness. Thank you for the ideas.

Nell Rose from England on January 28, 2014:

These photos on their own would make me drool! lol! what a great idea, and even I could have a go at this, being the worse cook in the world it does take me a while to look at the kitchen without shuddering! haha! great article and so darn yummy!

Ann1Az2 from Orange, Texas on January 28, 2014:

Good grief! Could you have picked any more delectable looking pictures? lol I really want to try some of these after reading this. Thanks so much for sharing!

Sheri Dusseault from Chemainus. BC, Canada on January 28, 2014:

So simple....I can see using this on waffles or French toast! Pinning!

Eiddwen from Wales on January 28, 2014:

Mmmm this one I have to try.

Looks delicious and voted up.

Thanks for sharing and enjoy your day Glimmer Twin Fan.


Claudia Mitchell (author) on January 28, 2014:

Thank you Vellur. Refreshing is a great way to describe this sauce. Have a great day.

Claudia Mitchell (author) on January 28, 2014:

Hi FlourishAnyway - Yeah - This sauce over cheesecake is unbelievable! Actually that sounds really good right now, but I don't need a cake sitting around the house. It wouldn't be good for my waistline. Thanks for reading!

Claudia Mitchell (author) on January 28, 2014:

Thanks Sherry - I really does add a nice touch to anything. And if someone doesn't want it right on top of the pie, the sauce could always go in a little cup on the side. Have a great day.

Claudia Mitchell (author) on January 28, 2014:

I hope you let me know how the sauce turns out Jackie. I know you won't be disappointed. Thanks so much for reading and commenting.

Claudia Mitchell (author) on January 28, 2014:

Hi VVanNess - I'm glad you enjoyed the hub. It's definitely worth it to try one of these sauces or any fruit combo for that matter. I can't resist fruit so this is always a go to recipe for me. Thanks for stopping by.

Claudia Mitchell (author) on January 28, 2014:

Thanks so much for the support Bill. My husband just call it a fruit sauce, but I like to jazz things up a little bit. Whatever you want to call them, they are really good.

Claudia Mitchell (author) on January 28, 2014:

Thanks so much Daisy. How I would love to get some fresh fruit at a farmers market right now. Unfortunately I'm going to have to wait a few months, but the berries I got at the store the other day were pretty good. I appreciate the kind comments. Enjoy your sauce!

Claudia Mitchell (author) on January 28, 2014:

Hi pstraubie - I agree with you on the raspberry sauce. It's just so good and decadent. For some reason when I make these sauces I feel so special. Maybe it's just because of the fancy name. Glad you enjoyed the hub and enjoy the sauces.

Claudia Mitchell (author) on January 28, 2014:

Thanks Suzanne Day. I had not thought about rice pudding, but that would be delicious. I appreciate your nice comments and I'm glad you stopped by to read.

Nithya Venkat from Dubai on January 27, 2014:

This is so delicious and refreshing. Great pie recipe and fruit coulis. It looks easy to make, thanks for sharing.

FlourishAnyway from USA on January 27, 2014:

Yum! Although I had never heard of the term, my father has made this type of "sauce" before, and it is wonderful over cheesecake. Your hub makes me want to bake a cheesecake and experiment with this myself. Wonderful job as always!

Sherry Hewins from Sierra Foothills, CA on January 27, 2014:

It makes the pie really pretty. Kind of kicks it up a notch. Great hub!

Jackie Lynnley from the beautiful south on January 27, 2014:

Mm yum this sounds sooo good! This will get put on my to do list right now. Thanks so much for sharing.

Victoria Van Ness from Fountain, CO on January 27, 2014:

Yum! This looks amazing! I've never even heard of coulis, but it sounds wonderful. Nice job!

Bill De Giulio from Massachusetts on January 27, 2014:

Hi Glimmer. You know I've seen these fruit sauces and love them but I did not know they were called a Coulis? Great hub with easy to follow steps and great photos. Thanks for sharing this with us. Voted up, shared, rated 5 stars, etc..

Daisy Mariposa from Orange County (Southern California) on January 27, 2014:


Thanks for publishing this terrific article. I was at my local farmers market earlier today and saw lots of berries. I'll have to return tomorrow and purchase an assortment.

Patricia Scott from North Central Florida on January 27, 2014:

O Yes, Glimmer I don't even need anything to pour this on ...it looks so yummy.

I wish I could reach in and have a taste...raspberry too...gotta' love that.

thanks for so generously sharing...

and I learned a new word too!!

Angels are on the way....ps

Shared and pinned!!!

Suzanne Day from Melbourne, Victoria, Australia on January 27, 2014:

This looks delicious. I can imagine dripping the coulis on desserts, ice cream and even across rice puddings and mousses! A lovely hub, rated and voted beautiful as well as up ;)

Claudia Mitchell (author) on January 27, 2014:

Robin - Thanks so much for reading. I agree with you about sauces. They really do add that special touch. My grandfather always said that there was not much that was better for a dish than a really good sauce. That's a good use for your jam too. Some people might just throw it out.

Claudia Mitchell (author) on January 27, 2014:

Thanks Bill! Like I told Rose, I love using that word because it sounds so fancy. If you like fruit, you'll love a coulis. It's unbelievable how intense the flavor becomes and when you have friends over for dinner you can impress them with a little bit. Have a great day!

Claudia Mitchell (author) on January 27, 2014:

Hi randomcreative - I just like using "coulis" because it sounds so fancy. If you make cheesecakes, these are really good in them. Thanks for stopping by and reading.

Robin Edmondson from San Francisco on January 27, 2014:

It is amazing what a sauce can do to finish off a recipe and your recipes sound perfect. I make jam and a few times that jams haven't set, so I have used them as a sauce over dessert. So good! Thanks for sharing!

Bill Holland from Olympia, WA on January 27, 2014:

Weird! I'm with Rose, I have never heard that name before. I love fruit and I'm more than willing to give this a try. Thank you as always for a great idea my friend.

Rose Clearfield from Milwaukee, Wisconsin on January 27, 2014:

I had never heard the term "coulis" before, but of course I'm familiar with the concept. I love to bake and will definitely have to give this a try sometime. There are so many possibilities for it. Thanks for the fabulous pictures and directions!

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