Raspberry Coulis
Raspberry Coulis
Yield: approx. 6oz
Prep time: 1 MinCook time: 10 MinInactive time: 2 HourTotal time: 2 H & 11 M
Avoid additives and control sugar content with this quick and easy coulis recipe!
Ingredients
- 12oz Raspberries, fresh, rinsed, drained
- ¼c Sugar, granulated (optional)
- 1ct Lemon, juiced
Instructions
- In a small saucepan (ie small pot) over medium-low heat, add raspberries and sugar. Stir to combine, smashing the berries with your spoon. Add lemon juice and stir to combine.
- Bring to a boil, stirring and smashing occasionally. Once boiling, reduce to a simmer, and cook just until pulp sticks to the back of the spoon. Time varies dependent upon water content of the berries, but takes no more than ten minutes.
- Strain to deseed, mashing with the back of the spoon in a bowl-lined fine-mesh strainer, scraping pulp from the bottom of the strainer to get every last bit of coulis goodness. I poured the strained coulis into a condiment container, but any pouring container will do. Allow to cool to room temperature, about 20-30 minutes, then refrigerate at least two hours before use.
- Store refrigerated, up to 7 days.
