Raspberry Coulis

2 1/4 cups



  • 4 cups raspberries, fresh or frozen 
  • ¼ cup caster sugar 
  • ¾ cup water
  • juice of 1 lemon 
  • 2 Tbsp cornflour 
  • 2 Tbsp water


Place berries in a large saucepan. Add sugar, water and lemon juice and bring to a simmer.

Blend cornflour with water to make a smooth paste and add to berries.

Bring mixture to the boil, stirring constantly to prevent it catching on the bottom. Cook for 5 minutes. Refrigerate in an airtight container for up to 4 weeks.

Kitchen note

This mixture can also be blended to make a purée. However, we prefer to keep the fruit chunky to add texture to our donuts, cakes and meringues.