New This Month

Raspberry Coulis


Use this recipe when making our Fig Holiday Roll.

  • Yield: Makes about 2 cups

Photography: Beatriz da Costa

Source: Martha Stewart Living, December/January 1999


  • 3/4 cup sugar
  • 18 ounces (1 1/2 pints) raspberries


  1. Combine sugar, berries, and 1/2 cup water in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes. Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in the jar of a blender; puree until smooth. Pass through a fine-mesh colander, and discard solids.

Cook's Notes

Fresh or frozen raspberries may be used.

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