Monday, April 25, 2016

Recipe Share: Raspberry Coulis

My sis introduced me to this recipe awhile ago. And ever since, I've been hooked. I make it when I want to impress guests or when I take a meal to a family - I'm lucky to have a cooking loving sister like Jaime. She always shares the best recipes with me.

This recipe is delicious on top of brownies and vanilla ice cream. It would also taste great with crepes or pancakes or even on toast. 

I need to buy myself a larger mesh strainer. It always takes me awhile to strain the seeds out. But, it's totally worth it!
Look at the beautiful smooth, glistening sauce! Mmm!

Here's the printable recipe:

1/4 cup sugar
1/4 water
2 cups fresh raspberries, rinsed and picked over

  • Combine the sugar and water in a medium heavy pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Add the raspberries and cook, stirring occasionally, until the syrup thickens and reduces by 3/4 in volume, about 5 minutes.
  • Transfer to a blender or food processor, and puree on high speed. Strain through a fine mesh strainer, pressing down with a rubber spatula to extract as much juice as possible. If too thick, add water a teaspoon at a time to reach the desired consistency.
  • Cover and refrigerate until ready to use. (The coulis can be refrigerated in an airtight container for up to 3 days.)

(I also like to add the juice of half a lemon in when I add in the raspberries for a little zing.)

Make this next time you are craving brownies and ice cream. It will make your taste buds sing.

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