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Fruit Coulis
Preparation info
- Yield:
10–11 oz
- Difficulty
Easy
Appears in
Published 2008
Ingredients
| Ingredients | U.S. | Metric |
| Berries or other soft frui |
Method
Procedure
- Purée the fruit in a blender or food processor and pass through a fine sieve or chinois.
- Warm the fruit purée in a saucepan.
- Separately, make a syrup of the sugar and water and boil to 220°F(105°C). Mix into the fruit purée.
- Return to a boil, strain, and mix in the juice and alcohol. Cool.
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