Rinse 12 ounces of fresh raspberries under cool water and pat dry with a paper towel.

Place the raspberries and 1/4 cup granulated sugar in a medium saucepan and let sit for 1 minute to dissolve the sugar.

Heat the mixture over medium heat, stirring gently, for 5 to 7 minutes until most berries break down and form a jammy texture.

Stir in 1 tablespoon of fresh lemon juice and a pinch of salt, then remove the pan from heat and let cool for 2 minutes.

Line a fine mesh strainer with cheesecloth and set it over a glass bowl.

Pour the raspberry mixture into the strainer and let it drip through, pressing gently with the back of a spoon to extract the sauce without forcing seeds through.

Once strained, transfer the smooth coulis to a clean container and let cool completely at room temperature.

Cover and refrigerate the coulis for up to two weeks before use.

For an even smoother texture, optionally blend the cooled coulis with an immersion blender and strain a second time through cheesecloth.