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Raspberry Sauce/Coulis Recipe
This is excellent with Vanilla Ice Cream or in a generous quantity with Semolina Pudding (q.v.).
Any leftover sauce will keep for a few days in the fridge, or can be frozen.
- Suitable for Vegetarians
- Suitable for Vegans
1 lb/450gr Fresh or Frozen Raspberries
4 oz/120gr Caster Sugar
the Juice of half a Lemon, sieved of pips
2 tablespoons (30ml) Water
1 tablespoon Crème de Framboise (optional, but good for a special occasion)
Equipment needed: a big sieve
Put the raspberries in a stainless steel or glass saucepan with the sugar and water.
Gently heat until the raspberries are soft and the sugar has completely melted.
Sieve the mixture into a bowl with the back of a wooden spoon, to remove the pips.
Add the lemon juice and the Crème de Framboise (if using, and stir them in).
Serve or refrigerate - but serve at room temperature.