Raspberry Coulis
Yield
One cup of sauce.
Ingredients
- ½ cup (100 g) sugar
- 3 tablespoons (45 mL) water or orange juice
- 12 ounces (340 g) fresh raspberries (or frozen raspberries, thawed)
- 1 tablespoon (15 mL) Chambord Framboise or Grand Marnier liqueur (optional)
Steps
- Combine sugar and water (or orange juice) in a 1 cup (or larger) microwave-safe cup or bowl. Stir to combine. The mixture will be very thick.
- Cook in the microwave on high power for two minutes. Stir for 5-10 seconds to ensure that the sugar crystals are dissolved.
- Combine frozen raspberries and hot syrup in a blender container. Blend until the mixture is smooth and pureed.
- Pour puree through a fine-mesh strainer set over a medium-size bowl. Stir and push on the solids with the back of a rubber spatula until all of the liquid has been extracted. This will take several minutes as the mixture will be thick.
- Discard the seeds. Add the liqueur, if using and stir to combine.
- Store in the refrigerator for 5-7 days or in the freezer for 2-3 months.