Easy Mixed Berry Dessert Sauce

Mixed berry sauce (coulis) recipe
The Spruce
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 9 servings
Nutritional Guidelines (per serving)
41 Calories
0g Fat
10g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 9
Amount per serving
Calories 41
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 11%
Protein 1g
Calcium 14mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy mixed berry dessert sauce recipe takes all of 25 minutes to prepare and is made with raspberries, strawberries, blueberries, sugar, and fresh lemon juice.

Fruit sauce is also called coulis (pronounced koo-LEE) and is one of the six types of dessert sauces. Others are chocolate, caramel, custard, fresh cream, and sabayon sauces. 

This berry sauce is delicious served hot or cold on blintzes, pound cake, ice cream, and more.


  • 1 1/2 cups raspberries (fresh or frozen, divided)
  • 1 1/2 cups strawberries (fresh or frozen, sliced, divided)
  • 1 cup blueberries (fresh or frozen, divided)
  • 3/4 to 1 cup sugar (to taste)
  • 1 to 2 tablespoons fresh lemon juice (to taste)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for mixed berry dessert sauce
     The Spruce
  2. In a medium saucepan, combine 1 cup of the fresh or frozen raspberries, 1 cup of the fresh or frozen sliced strawberries, 3/4 cup of the fresh or frozen blueberries, 3/4 cup sugar and 1 tablespoon fresh lemon juice. Bring to a simmer over medium heat until sugar has dissolved, about 10 minutes. Adjust sugar, adding up to 1/4 cup more (or to taste) if necessary, and cook until dissolved.

    Cook berries
     The Spruce
  3. Puree the berry mixture in a blender or food processor, return to the saucepan, and bring to a simmer. Add an additional 1 tablespoon fresh lemon juice, or to taste, if necessary.

    Pureed berries simmering in the saucepan
     The Spruce
  4. Add remaining 1/2 cup fresh or frozen raspberries, 1/2 cup fresh or frozen sliced strawberries, and 1/4 cup fresh or frozen blueberries, and simmer until sauce is hot.

    Add remaining fresh or frozen berries to mixture
    The Spruce
  5. Sauce can be served hot or cold.​


  • This recipe works as well with frozen berries as it does fresh, in-season berries that can include raspberries, strawberries, blueberries, blackberries, marionberries, gooseberries, and others. Let your taste be your guide.
  • Homemade fruit sauce should be kept in the refrigerator and will keep for up to two weeks.