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Raspberry Coulis

Recipe photo courtesy of Beatriz da Costa

Use this recipe when making our Fig Holiday Roll.

Source: Martha Stewart Living, December/January 1999
Yield

Ingredients

Directions

Cook's Notes

Fresh or frozen raspberries may be used.

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173
  • EmilyP
    25 FEB, 2014
    Sadly this did not turn out very well. The taste was good, but the texture was gritty. It doesn't seem to make sense to blend it, since the seeds get mashed up, and the remaining mixture is very thick. I had to use a spoon to push it through the sieve, which should have been small enough to contain any "solids", but what was left was a thick gritty sauce.
    Reply
    • Kyle Huffstetler
      24 JAN, 2015
      Try using powdered sugar. If you have any other "grit", you need a better blender or need to pass it through a better fine strainer. I like to add some lemon or lime juice to up the flavor.
    • trudyramirez
      28 OCT, 2017
      From what I could see for other recipes, the error that caused the grittiness in your result was that you blended the mixture so much that the seeds were reduced in size sufficiently that they could get through the sieve you were using. The blending should be brief, not long enough to break up the seeds. Try again!

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