Raspberry Sauce, also known as Raspberry Coulis, is an excellent accompaniment for chocolate, lemon or coconut desserts. Make from fresh or frozen berries.
300g raspberries (thaw if frozen)
100g castor sugar
a little lemon juice
dash of Crème de Cassis (if you wish)
- Place raspberries and sugar into food processor and process till raspberries are pulped.
- Push raspberries through a sieve using the back of a soup ladle. Discard seeds and retain juice.
- Add lemon juice to taste and a dash of Crème de Cassis if you wish.