Prep 15 mins
Cook 5 mins
This intensely flavored sauce is a real treat served on ice cream, puddings, or poached fruit.
- 1⁄2 cup sugar
- 3 tablespoons water
- 1 lb fresh raspberries or 1 (12 ounce) bag frozen raspberries, thawed
- 1 teaspoon kirsch (optional) or 1 teaspoon framboise eau-de-vie (optional)
- 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.
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!
I always thought making a coulis was incredibly difficult and only accomplished by professional chefs - this recipe proved me wrong! I can't believe how easy it was to make, and it looked and tasted amazing.
LOVED how easy this was compared to the coulis I made last night....was a bit thinner, but tastes delicious!