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Raspberry coulis (fresh fruit sauce)

Jun 7, 2012 by     No Comments    Posted under: Desserts, Quick and easy recipes

 Raspberry coulis

A sweet and tangy sauce, which you can put with many desserts – from vanilla ice-cream to meringue to chocolate pudding…

Makes 80mls

Preparation time 5 mins

Cost £1.16



Below are two methods of making a fruit sauce – they both taste good – the first one has a very fresh but slightly raw taste, and the second one (which I prefer) tastes a bit like a mixture between a fresh sauce and a jam.

Raspberry coulis I (fresh fruit sauce)

Method I:
1. Purée the raspberries in a food processor or blender, and gradually add the sugar – taste for sweetness before adding all the sugar – if too sweet add the lemon juice.
2. Pass the purée through a sieve and discard the seeds.

Ingredients I:
100g fresh or frozen raspberries
30g40g icing sugar
1 teaspoon lemon juice (optional)

Raspberry coulis II (Melba sauce)

Peach melba with raspberry coulis

Another way of making a coulis – puréed raspberries with a sugar syrup…perfect with poached peaches…

Method II:
1. Purée the raspberries in a food processor or blender and pass through a sieve, then discard the seeds from the sieve.
2. Heat the sugar and water in a pan until the sugar dissolves, then boil for 3 minutes until syrupy (but not coloured), then take it off the heat.
3. Stir raspberry sauce into the sugar syrup, then put it back onto the heat and stir until it boils.
4.  If too sweet add the lemon juice; let the sauce cool down before using.

Ingredients II:
100g fresh or frozen raspberries
40g caster sugar
25mls water
1 teaspoon lemon juice

In case you’re interested, click here for the health benefits of raspberries.

Nutrition Information for raspberry coulis:

Nutrition per 100g
Energy 110 kcal
Protein* 1.1 g
Carbohydrate 28 g
Total Sugars 27 g
Fat 0.2 g
Saturated Fat 0.1 g
Fibre 1.9 g
Salt 0.0 g

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