
Red berry coulis
Makes about 200ml
Easy
Prep:
Cook:
plus chilling
A versatile redcurrant and raspberry sauce to serve on desserts, with cake or spooned onto ice cream
Skip to ingredients
- 200g raspberries
- 100g redcurrant(removed from stems)
- 100g golden caster sugar
Nutrition: per serving
- kcal23
- fat0glow
- saturates0g
- carbs6g
- sugars6g
- fibre1g
- protein0g
- salt0g
Method
step 1
Place raspberries and redcurrants into a saucepan with sugar. Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy. Taste and add a little more sugar if the berries are particularly sharp. Strain through a sieve, then chill until ready to serve.