Raspberry coulis
Makes 1 x 500ml jar
Easy
Prep:
No cook
Make a batch of raspberry coulis to use as a fruity topping for a cheesecake, as a sauce for desserts, to swirl into yogurt or pour over ice cream
Skip to ingredients
- 450g raspberries
- ½ small lemonjuiced
- 3 tbsp icing sugar
Nutrition: Per tbsp
- kcal13
- fat0.1glow
- saturates0g
- carbs3g
- sugars3g
- fibre1g
- protein0.2g
- salt0g
Method
step 1
Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
step 2
Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.
