• If using fresh raspberries, gently wash and drain.
• For frozen raspberries, allow to thaw at room temperature before use. You can also speed up thawing by heating them in a saucepan with 2 tablespoons of water over very low heat.
• Note: If you intend to use the coulis in a recipe such as a bavarois or entremets, leave it unsweetened and follow the recipe instructions.

1st option without baking

• Place the raspberries, sugar and lemon juice in a blender.
• Blend until smooth. You can adjust the amount of sugar to suit your taste.
• For a seedless raspberry coulis, strain the puree through a fine-mesh strainer or a chinois strainer. You can keep a little seed to refer to raspberries, without it being unpleasant in the mouth.
• Pour the coulis into an airtight glass container and refrigerate until ready to use.
• You can store it in the refrigerator for 3 to 4 days.

2 nd option with baking

• Blend raspberries in blender until smooth.
• Strain through a fine-mesh strainer to remove seeds.
• Pour the resulting coulis into a saucepan and add the sugar and lemon juice. Stir and bring to a simmer.
• Heat without boiling to dissolve sugar. Remove from heat and allow to cool before pouring into an airtight container.
• If you want a smoother coulis, simply reduce it for longer, stirring constantly to prevent it from burning at the bottom of the saucepan.
• Keep refrigerated until ready to use.
• For longer storage, refer to the instructions in the article.