Ingredients
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1/2
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3
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1
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
Raspberry Coulis,This intensely flavored sauce is a real treat served on ice cream, puddings, or poached fruit.,I tried it according to your directions, but it made the coulis a pale pink, due to air bubbles. What worked for me was first pureeing the berries and straining them, then stirring in the syrup. I’m going to use it on a lemon raspberry cheesecake!,After you put it in the food prosesser, you put it on the stove to thicken it before straining. This is just a small tweak that I find improves the texture, but overall, AMAZING sauce. I recommend it on cinnamon cheesecake. :)??
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Steps
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1
Done
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Heat the Sugar and Water in a Small Saucepan Over Medium Heat, Stirring from Time to Time, Until the Sugar Dissolves Completely, About 5 Minutes. |
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2
Done
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Put the Raspberies and the Sugar Syrup in a Blender and Puree. |
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3
Done
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Strain Through a Fine Mesh Sieve to Remove the Seeds and Stir in the Kirsch or Framboise, If Using. |
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4
Done
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the Sauce Keeps Well, Tightly Covered, in the Refrigerator For 4-5 Days and Freezes Perfectly For Several Months. |
