Raspberry Coulis

Bev's Note:

This intensely flavored sauce is a real treat served on ice cream, puddings, or poached fruit.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Yield: 1.5 cups

• 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)

Directions:

1. 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.
2. Put the raspberies and the sugar syrup in a blender and puree.
3. Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
4. The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

Reviews

[scabbycat165]

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.

[Jennygal]

LOVED how easy this was compared to the coulis I made last night....was a bit thinner, but tastes delicious!

[Arellar]

Wonderfully intense and very easy to prepare. Since I didn't have kirsch I used deKuyper cherry brandy. It dressed up vanilla ice cream nicely.