Raspberry Coulis

"This intensely flavored sauce is a real treat served on ice cream, puddings, or poached fruit."
 
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photo by shightower photo by shightower
photo by shightower
photo by shightower photo by shightower
photo by Mommy Diva photo by Mommy Diva
photo by Mommy Diva photo by Mommy Diva
Ready In:
20mins
Ingredients:
4
Yields:
1 1/2 cups
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ingredients

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directions

  • Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
  • Put the raspberies and the sugar syrup in a blender and puree.
  • Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
  • The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

Questions & Replies

  1. Not so much a question as an idea,flourless chocho cake wonderful fab ganache fresh darling rasp berry's tumbling all over served with the beautiful coulis
     
  2. Does any know what the sugar serving is in grams? thanks
     
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Reviews

  1. I loved this recipe. I used it asa topping for a meyer lemon pudding cake. I also used it with prosecco which was outstanding.
     
  2. Loved it!!!!!!!!! Great paired with Chewy Brownies from Martha Stewart!(http://www.marthastewart.com/1165236/chewy-brownies) (And ice cream)Going to make again for when an exchange student comes from Germany!!!!! :-)
     
  3. I tried it according to your directions, but it made the coulis a pale pink, due to air bubbles. What worked for me was first pureeing the berries and straining them, then stirring in the syrup. I'm going to use it on a lemon raspberry cheesecake!
     
  4. Your raspberry sauce ( I made a mixed berry sauce) was perfect with my Nougat Glace' (Christine Cushings recipe.)
     
    • Review photo by shightower
  5. This is a WONDERFUL recipe! I made the coulis exactly as written and it was the perfect accompaniment to lemon cheesecake. We grow our own raspberries and are always looking for new raspberry recipes. This is a keeper!
     
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Tweaks

  1. After you put it in the food prosesser, you put it on the stove to thicken it before straining. This is just a small tweak that I find improves the texture, but overall, AMAZING sauce. I recommend it on cinnamon cheesecake. :)??
     
  2. Stir when Coulis is on the stove. :-)
     

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I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
 
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