Prep 15 mins
Cook 7 mins
From Cooking Light Annual Recipes 2008. Serve this sauce over ice cream or pudding or even over brownies.
- 1 1⁄2 cups raspberries or 1 1⁄2 cups strawberries, fresh
- 2 1⁄2 cups water, divided
- 3⁄4 cup sugar
- 1⁄4 cup fresh lime juice, about 4 limes
- 2 tablespoons cornstarch
- Place fruit and 1 cup water in blender and process until smooth.
- Strain mixture through a fine sieve into a bowl and discard the solids.
- Combine puree, 1 1/2 cups water and sugar in a small saucepan.
- Combine juice and cornstarch in a small bowl, whisking until blended.
- Add cornstarch mixture to fruit mixture and bring to a boil over medium heat.
- Cook 5 minutes or until thick, stirring constantly.
- Strain again into a bowl and discard solids.
- Cool, cover and chill.
Tart, tangy and tongue tingling goodness in one recipe. I had a struggle getting it to become thick or even thickened so I upped the cornstarch mixture 2x and it made it thicker but still it is a very thin sauce. I've never made Coulis before so it quite possibly was perfect and I just don't know. Either way the taste is spectacular - not sweet at all but really tart with the use of fresh strawberries. I served it over French Yogurt Cake with a scoop of vanilla ice cream and it was a huge hit with the family. My DS enjoyed it just over ice cream too (he always wants seconds of something :) ). Found and made during ZWT8.
Very good! Easy but I do wonder if it was a bit too thin which would have been my own fault. I am not too good at drizzling---will have to work on that I guess. LOL! I like the hint of lime in this. Made along with Individual Molten Lava Cakes for a wonderful Fathers Day dessert. Thanks Dreamer for sharing. Made for PRMR.