Preparation info
Yield: approximately
4 cups
Appears in
- About
Ingredients
2 pounds (910 g) fresh ripe raspberries or thawed IQF raspberries (see introduction to Bijou Coulis)
3 Method
- Puree the berries. Strain out the seeds using a fine mesh strainer. Measure and add water, if necessary, to make 4 cups (960 ml) juice.
- Place the cornstarch in a saucepan.