A great sauce for many desserts including ice-cream, poached fruits, and chocolate tarts.
Prep: 5 minutes
Cook: How Long
100g icing sugar
1 tsp lemon juice
Raspberry Coulis: Place the ingredients in a food processor and puree until smooth. Strain through a fine sieve to remove the seeds. Store in a sealed container until ready to use. Alternatively mash the raspberries with a fork, pass through a sievei and stir in the lemon juice and icing sugar.
Raspberry Coulis freezes well, simply defrost when ready to serve. Making it a great stand-by accompaniment to ice-cream, poached fruit, chocolate cakes and tarts etc. all year round.