Fresh and tasty raspberry coulis

This easy delicious fruit sauce is out of value if you want to add a fresh flavour  to any  dessert. It is perfect pair for a rich chocolate cake, vanilla ice-cream or a lemon cheesecake.

To make 300 ml:

350g fresh raspberries

3 tbsp caster sugar

2 tsp fresh orange(or lemon) juice

Put the raspberries, sugar, orange juice and 2 tsp of water in a pan and bring to the boil. At low heat simmer for no more than 5 minutes. Remove the pan from the heat.

Using a wooden spoon, push the raspberry mixture through a nylon sieve into a bowl. Chill and pour the raspberry puree into the prepared jar. This sauce can be made up to 2-3 weeks in advance. Keep it in refrigerator until required.

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