Raspberry Coulis

Basic Recipe 82

Preparation info

  • Difficulty


  • Makes

    250 ml

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 400 g Raspberries
  • 50 ml Sugar syrup
  • Icing sugar to taste
  • Lemon juice


Cook the raspberries and sugar syrup in a heavy-based pan for 5 minutes over a low heat. Blend to a purée in a food processor and pass through a fine sieve. Add icing sugar and a squeeze of lemon to taste. Thin with a little mineral water if the purée is too thick. Refrigerate the raspberry coulis until ready to use.