Raspberry Coulis
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photo by shightower
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![photo by shightower](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/feed/59967/Z9ZnO6NQP6WIyrzeWjGQ_1818294188251523.jpg)
![photo by Mommy Diva](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/59/96/7/picwZ3lp5.jpg)
![photo by Mommy Diva](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/59/96/7/picLTGoiF.jpg)
- Ready In:
- 20mins
- Ingredients:
- 4
- Yields:
-
1 1/2 cups
ingredients
- 1⁄2 cup sugar
- 3 tablespoons water
- 1 lb fresh raspberries or (12 ounce) bag frozen raspberries, thawed
- 1 teaspoon kirsch (optional) or 1 teaspoon framboise eau-de-vie (optional)
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.
Reviews
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RECIPE SUBMITTED BY
Bev I Am
United States
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.