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Raspberry Pink Peppercorn Coulis


Spice up your everyday raspberry sauce with pepper! Pink pepper that is. The fruity undertones of pink peppercorns makes them an ideal match for berries.


  • ½ tsp pink peppercorns
  • 2 cups raspberries
  • ½ cup sugar
  • Pinch of salt


  1. Toast peppercorns: Add peppercorns to a small sauté pan. Warm over medium heat for 3-4 minutes or until slightly fragrant. Transfer to a mortar and pestle or food processor and roughly crush.
  2. Cook berries: Add raspberries, sugar, salt and pepper to a small saucepan, and warm over medium heat. Stir as sugar dissolves and bring to a gentle boil. Reduce heat to a simmer, and cook 5-7 minutes or until berries are broken down and thickened.
  3. Blend & serve: Transfer to a blender and puree until smooth. Filter through a sieve to remove excess seeds. Enjoy.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Sauce
  • Method: Simmer
  • Cuisine: New American


  • Serving Size: 2 tbsp
  • Calories: 65
  • Sugar: 14g
  • Sodium: 19mg
  • Fat: 0g
  • Carbohydrates: 16g
  • Protein: 0g

Keywords: raspberry, pink peppercorn, raspberries, coulis, sauce