Sweet and tangy Raspberry Coulis is a simple but exquisite sauce that adds color and flavor to various dishes and desserts.
Keyword: raspberry, sauce
Servings: 8Servings (2 Tablespoons Each)
12ouncesraspberriesfresh or frozen
1/4cupsugaror more to taste
1cuprose wineOR 1/2 cup water + 2 tablespoons lemon juice
Wash fresh berries or rinse frozen berries to remove excess ice crystals and partially thaw.
Combine berries, wine, and sugar in a saucepan and, while stirring, bring to a boil on medium-high heat.
Reduce heat to medium and simmer, stirring frequently for ten to fifteen minutes or until sauce reduces by half. The sauce will resemble syrupy jam but it will thicken as it cools.
Allow sauce to cool for about a few minutes and then press through a sieve to remove seeds.
Using a mesh strainer over a bowl with a wooden spoon or spatula works fine. You may want to also use a second spoon or spatula to scrape the outside of the strainer to collect the pulpy part of the sauce which doesn't fall into the bowl on its own.
Once you have collected as much of the sauce as possible, discard leftover seeds and cool sauce in fridge before serving. Drizzle over desserts, ice cream, yogurt, oatmeal, waffles, chocolate cake, etc.
In this recipe, rose wine adds extra richness and depth to this raspberry coulis, but the wine may be easily substituted with lemon juice or orange juice.