Coulis is just a fancy French word to describe a thin fruit or vegetable puree that is used as a sauce. Use this raspberry coulis to dial up any dessert or keep it simple and pour over vanilla ice-cream.
- 350 grams fresh raspberries
- 8 tbsp sugar
- 1/4 cup water
- 1/4 tsp salt
- 1 tbsp freshly squeezed lemon juice
Place raspberries, sugar, water, salt and lemon juice in a small saucepan and simmer over low heat until sugar has dissolved and raspberries are breaking down. Do not boil.
Transfer mixture to a blender and puree until smooth.
Using a mesh strainer, strain mixture into a bowl, removing all seeds.
Place bowl of puree to fridge and leave for at least 1 hour to cool before using.