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  • 250g raspberries
  • 1 tbsp icing sugar
  • 1/2 lemon juice only or to taste
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    Method

    • step 1

      For the raspberry coulis, tip all of the coulis ingredients into a frying pan and heat until the raspberries start to break down.
    • step 2

      Transfer to a food processor and blend until smooth, then pass through a sieve to remove the pips.
    • step 3

      Set aside until ready to serve with either a rich vinilla ice cream or a delicate cake.
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    Comments, questions and tips (3)

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    Overall rating

    A star rating of 5 out of 5.2 ratings

    HJM

    question

    Can I freeze this recipe? We have a glut of rasps this year and it would be so handy to have pots of coulis in the freezer

    Ruby Smith

    A star rating of 5 out of 5.

    really yummy had it on a cheesecake although I didn't sieve it and it is still yummy

    Ruby Smith

    really yummy had it on a cheesecake although I didn't sieve it and it is still yummy

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