Raspberry Coulis

  • Yield: Makes about 1/2 cup


  • 1 pint raspberries
  • 2 to 3 tablespoons superfine sugar


  1. In a medium bowl, mash berries with a fork. Stir in sugar, using just enough to take the edge off the tartness. Let them macerate for 20 to 30 minutes to bring out the juices. Transfer to a blender or food processor, and puree until smooth. Strain through a fine-mesh sieve to remove the seeds, reserving the coulis. Adjust thickness if necessary with a little water.


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