Easy Raspberry Coulis


1/2 cup sugar

12 ounces frozen raspberries thawed (Sometimes I just puree raspberries and sweeten with sugar.)

3 tablespoons water or orange juice

1 tablespoon Chambord Framboise or Grand Marnier liqueur


Combine sugar and water (or orange juice) in a 1 cup (or larg- er) microwave-safe cup or bowl. Stir to combine. The mixture will be very thick.

Cook in the microwave on high power for two minutes. Stir for 5-10 seconds to ensure that the sugar crystals are dissolved.

Combine frozen raspberries and hot syrup in a blender con- tainer. Blend until the mixture is smooth and pureed.

Pour puree through a fine-mesh strainer set over a medium-size bowl. Stir and push on the solids with the back of a rubber spatula until all of the liquid has been extracted. This will take several minutes as the mixture will be thick.

Discard the seeds. Add the liqueur, if using and stir to combine.

Store in refrigerator for 5-7 days or in freezer for 2-3 months. Makes 12-2 tablespoon servings. This coulis goes nicely on Lynda’s Flourless Chocolate Cake.


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