Ingredients
Ingredients
- 250g (8 oz) raspberries (fresh or frozen, no need to thaw)
- 2 1/2 tbsp caster sugar (superfine sugar or regular/granulated sugar)
- 1/2 tsp lemon juice
Instructions
- Heat and Mash: Place raspberries, caster sugar, and lemon juice in a small saucepan over medium heat. As the mixture warms, the raspberries will release their juice. Once the liquid begins to simmer and the raspberries soften, mash them thoroughly using a fork to break down the fruit.
- Simmer and Puree: Allow the mixture to simmer gently for 3 minutes to blend the flavors. Then, puree the mixture using a stick blender directly in the saucepan if possible, or transfer to a jug if needed, ensuring it turns into a smooth coulis.
- Strain: Pass the pureed raspberry mixture through a fine sieve into a bowl to remove seeds and create a smooth texture. Press down to extract as much coulis as possible. Discard the seeds left behind.
- Cool and Store: Let the coulis cool fully at room temperature, then refrigerate until needed. The coulis will thicken as it cools. Before serving, you can thin it with a little water if desired. Serve cold or warm according to your preference.
Notes
- Using fresh raspberries will give the most vibrant flavor, but frozen raspberries work well and require no thawing.
- Caster sugar dissolves more easily than granulated sugar, but regular sugar can be used if necessary.
- The coulis can be stored in the refrigerator for up to 3 days.
- To adjust sweetness, modify the sugar quantity to taste.
- For a seedless coulis, straining is recommended but optional depending on texture preference.
- This coulis pairs beautifully with desserts like panna cotta, ice cream, cheesecakes, and pancakes.
- Prep Time: 3 minutes
- Cook Time: 9 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
