Homemade Raspberry Coulis

3 March 2013 / No Comments

There isn’t anything quite like this tangy sweet sauce to serve with ice cream, chocolate or plain cakes and even poached fruit.

What?

2 pints raspberries, fresh or frozen
1/2 cup (125 mL) sugar (or to taste depending on sweetness of fruit)
2 tablespoons (25 mL) lemon juice
1 teaspoon (5 mL) grated lemon rind

How?

In the bowl of a food processor, place raspberries, sugar, lemon juice and zest. Blend until pureed. Place a fine-meshed strainer over a bowl. Pour the berry mixture through the strainer to remove the seeds, pressing down with a spoon to force the fruit and juices through. Transfer to a covered non-reactive container and refrigerate until ready to serve. The puree will keep well for several days in a closed tupperware. You can even freeze it!