Raspberry Coulis

• 400 g Raspberries
• 50 ml Sugar syrup
• Icing sugar

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.