Rinse about two cups of fresh raspberries under cool water, gently patting them dry. Use a fork or masher to crush them until mostly puréed, leaving some chunks.

Add three tablespoons of granulated sugar and one tablespoon of lemon juice to the crushed raspberries, stirring until the sugar dissolves.

Optionally, strain the mixture through a fine-mesh sieve to extract liquid, leaving seeds behind for a smoother texture.

Transfer the coulis to an airtight container and refrigerate for at least 30 minutes to chill.

Drizzle the chilled raspberry coulis over desserts like cheesecake, ice cream, or pancakes.