Ingredients
-
1/2
-
3
-
1
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
Raspberry Coulis, This intensely flavored sauce is a real treat served on ice cream, puddings, or poached fruit , I tried it according to your directions, but it made the coulis a pale pink, due to air bubbles What worked for me was first pureeing the berries and straining them, then stirring in the syrup I’m going to use it on a lemon raspberry cheesecake!, After you put it in the food prosesser, you put it on the stove to thicken it before straining This is just a small tweak that I find improves the texture, but overall, AMAZING sauce I recommend it on cinnamon cheesecake :)??
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat the Sugar and Water in a Small Saucepan Over Medium Heat, Stirring from Time to Time, Until the Sugar Dissolves Completely, About 5 Minutes. |
|
2
Done
|
Put the Raspberies and the Sugar Syrup in a Blender and Puree. |
|
3
Done
|
Strain Through a Fine Mesh Sieve to Remove the Seeds and Stir in the Kirsch or Framboise, If Using. |
|
4
Done
|
the Sauce Keeps Well, Tightly Covered, in the Refrigerator For 4-5 Days and Freezes Perfectly For Several Months. |
