Step 1

Add the raspberries, granulated sugar, lemon juice, and lemon zest to a medium saucepan. Using a fork or pastry blender, mash the berries until they begin to release their juices.

Step 2

Set the pan over medium heat and bring the sauce to a simmer. Cook for 3-5 minutes, or until the sugar has dissolved and the berries have broken down.

Step 3

Place a fine mesh strainer over a heatproof bowl and pour the raspberry coulis through the sieve. Use a spoon to gently stir the sauce and force it through the sieve. Discard the seeds.

Step 4

Allow the sauce to cool completely before enjoying.