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Raspberry Coulis





Yields
Makes 1 cup



Total Time
20 mins

This raspberry coulis sauce is a handy trick for any cook who wants an easy way to dress up dessert. Besides adding extra zip to our almond torte, it's good over plain pound cake and turns vanilla ice cream into a cheery sundae. The sauce keeps up to 1 week tightly covered and refrigerated. You can gently reheat over low heat before serving, if you like.

 

 2 cups fresh or frozen raspberries
  About 1/2 cup sugar
  About 1 tbsp. lemon juice
Step 1
1

In a medium saucepan over medium-high heat, bring raspberries and 1/2 cup sugar to a boil. Reduce heat and simmer, stirring occasionally, until mixture starts to thicken, about 15 minutes.

Step 2
2

Press mixture through a fine-mesh strainer, using a spatula to extract as much liquid as possible. Discard seeds and skins. Stir in 1 tbsp. lemon juice. Taste and add more sugar or lemon juice if you like. Serve coulis warm or at room temperature.

Step 3
3

Note: Nutritional analysis is per 2-tbsp. serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 64Calories from Fat 3
% Daily Value *
Total Fat 0.2g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.5mg1%
Total Carbohydrate 16g6%

Dietary Fiber 1.4g6%
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.