Jamie Oliver Raspberry Coulis Recipe

The Jamie Oliver Raspberry Coulis Recipe is a beautiful blend of sweet, tart, and vibrant flavors that brings life to any dessert. It’s silky, simple, and oh-so satisfying. I whipped this up for a dinner party and was amazed at how just a handful of ingredients could create such an elegant touch. Whether poured over cheesecake or swirled into yogurt, it instantly elevates the dish. (inspired by Jamie Oliver)

Ingredients Needed

• 1 tablespoon water
• 2 teaspoons cornstarch (cornflour)
• 3 cups (about 12 ounces/375g) fresh or frozen raspberries
• 1/4 cup (50g) granulated sugar (caster sugar)
• 1 teaspoon fresh lemon juice
• Optional: 1/2 teaspoon vanilla extract

How To Make Jamie Oliver Raspberry Coulis

Prep the Cornstarch Mixture:
Start by mixing the cornstarch and water together in a small bowl. It’s easiest with a fork—you just want a smooth mixture with no lumps.

Combine and Heat:
In a saucepan over medium heat, add your raspberries, sugar, lemon juice, and that cornstarch mix. Stir everything gently with a silicone spatula, lightly pressing on the berries to release their juice.

Cook It Down:
Once it starts bubbling, let it boil for a full 3 minutes. Keep stirring so it doesn’t catch on the bottom. This thickens up the sauce beautifully.

Optional – Add Vanilla:
If you’re going for that deeper, warmer note, stir in a splash of vanilla once you’ve taken it off the heat.

Strain for Smoothness (Optional):
For a seedless coulis, press the warm sauce through a fine mesh sieve into a bowl. It takes a little effort but gives a truly luxurious finish.

Cool and Serve:
Let the sauce cool down—either on the counter or in the fridge. It thickens slightly as it cools and becomes the perfect drizzle for all kinds of treats.

Why I Love This Recipe

I made this on a whim when I had some raspberries that needed using up, and now it’s a regular go-to. It’s quick, super flexible, and always gets compliments. My favorite combo? A warm chocolate brownie with a swirl of this coulis on top—pure joy!

Recipe Tips

• Fresh or Frozen: Both work great—just thaw frozen raspberries first to avoid excess water.
• Don’t Skip the Lemon: It brightens up the whole sauce and balances the sweetness.
• Mix That Cornstarch Well: Any lumps and you’ll get clumps in the coulis.
• Strain for Elegance: For dinner parties, I always strain for that smooth, chef-style finish.
• Double the Batch: It stores well, so why not make extra?

How To Store This Jamie Oliver Raspberry Coulis Recipe

At Room Temperature:
Only leave it out while it cools. After that, into the fridge it goes.

In the Fridge:
Store in an airtight container for up to 1 week. It thickens a bit more as it chills.

In the Freezer:
Freeze for up to 3 months. Use a freezer-safe jar or bag, and thaw in the fridge overnight.

Reheating:
Gently warm on the stove or microwave in short bursts. Stir well and serve warm or cold!

Nutrition Facts (per serving)

• Calories: 90
• Carbs: 22g
• Protein: 0.3g
• Fat: 0g
• Sugar: 18g
• Fibre: 2g
• Sodium: 1mg

Let’s Answer a Few Questions!

Can I make this ahead of time?
Totally! It keeps for a week in the fridge and freezes well, too.

Can I use blackberries instead?
Sure! You can substitute with blackberries or mix the two for a twist.

Is the straining step necessary?
Not at all—if you’re fine with seeds, skip it. I sometimes leave it rustic for casual desserts.

What if it’s too thick?
Add a splash of water or lemon juice to thin it out while warming.

Is it good warm or cold?
Both! I love it warm on pancakes and chilled over cheesecake.

Try More Recipes:

• Jamie Oliver Chocolate Chip Muffins
• Jamie Oliver Greengage Jam Recipe
• Jamie Oliver Lemon Curd Muffins