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Raspberry Coulis

Raspberry Coulis created by shightower

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

Ready In:
20mins
Yields:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Bev I Am
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@Bev I Am
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"This intensely flavored sauce is a real treat served on ice cream, puddings, or poached fruit."
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  1. newvillemom
    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!
    Reply
  2. VIRGINIA R.
    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. :)??
    Reply
  3. Stephanie D.
    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
    Reply
  4. shightower
    Raspberry Coulis Created by shightower
    Reply
  5. shightower
    Your raspberry sauce ( I made a mixed berry sauce) was perfect with my Nougat Glace' (Christine Cushings recipe.)
    • Review photo by shightower
    Reply
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