Ingredients:
- 3 cups raspberries (about 1 ½ pints, fresh or frozen)
- ¼ – ½ cup powdered sugar (start with less, add more to taste)
- 1 tablespoon freshly squeezed lemon juice
- Optional: 1 tablespoon Chambord or other raspberry liqueur
Instructions:
Prep the Raspberries:
- If using fresh raspberries, gently rinse them and allow them to dry.
- If using frozen raspberries, thaw them and drain off any excess liquid.
Puree the Fruit:
- Place the raspberries and powdered sugar (start with the lesser amount) in a blender or food processor. Blend until completely smooth.
Strain the Coulis:
- Place a fine-mesh sieve over a bowl. Pour the raspberry puree through the sieve, using a spoon or spatula to press down and extract as much liquid as possible. Discard the seeds.
Flavor and Adjust Sweetness:
- Stir in the lemon juice. Taste the coulis and add more powdered sugar if needed to reach your desired sweetness.
- If you’d like, add a tablespoon of Chambord or other raspberry liqueur for a flavor boost.
Serving and Storage:
- Serve immediately over desserts like ice cream, cakes, cheesecakes, or panna cotta.
- Store the leftover coulis in an airtight container in the refrigerator for up to a week. You can also freeze it for longer-term storage.
Tips:
- Adjusting Sweetness: The sweetness of raspberries varies. Adjust the amount of powdered sugar based on the tartness of your berries and your preference.
- Thickening: For a thicker coulis, simmer it gently in a saucepan over low heat for a few minutes until it reaches your desired consistency.
- Variations: Experiment with other berries like strawberries or blueberries for a different flavor twist.
- Uses: Raspberry coulis is delicious on countless desserts, but it also can be used for savory applications like glazes for meats.
