Raspberry Coulis

Raspberry Coulis


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Soft berries make a juicy sauce for many ice creams and sorbets. You can also drizzle it over cheesecake.

Pat Alburey

Serves: 4 

  • 350g fresh or frozen raspberries
  • icing sugar to taste
  • lemon juice to taste

Preparation:10min  ›  Ready in:10min 

  1. Purée 350g fresh or frozen raspberries in a food processor. Pass through a sieve to remove the seeds and sweeten to taste with icing sugar. Add lemon juice, if you like, to enhance the flavour. Serve the coulis immediately, layered in a glass with ice cream or sorbet, or chill in the refrigerator until needed.

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