Raspberry Coulis

Joy of Cooking

1 pint fresh raspberries or 12 oz. frozen dry-pack raspberries, thawed

3 Tbsp sugar

2 tsp freshly squeezed lemon juice, strained

Puree ingredients in a blender or food processor. Strain through a fine-mesh sieve, pressing firmly with a rubber spatula. Taste, then stir in a little more sugar or lemon juice if needed. Serve at once, either at room temperature or chilled, or cover and refrigerate for up to 3 days. Makes about 1 cup.

Leave a Reply

Your email address will not be published. Required fields are marked *