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