Fruit Coulis

Procedure

1. Purée the fruit in a blender or food processor and pass through a fine sieve or chinois.
2. Warm the fruit purée in a saucepan.
3. Separately, make a syrup of the sugar and water and boil to 220°F(105°C). Mix into the fruit purée.
4. Return to a boil, strain, and mix in the juice and alcohol. Cool.