Ingredients
1/2 cup sugar 3 tablespoons water 1 lb fresh raspberries
or 12 ounce bag of frozen
raspberries, thawed
Method Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes. Put the raspberries and the sugar syrup in a blender and puree. Strain through a fine mesh sieve to remove the seeds. You can keep the tightly covered sauce for 4 or 5 days and in the freezer for several months.
This coulis can be used with desserts, Ice cream, and fruits
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