Target: 6 × 4 inches · landscape

Raspberry Coulis

18 min · 8 tablespoon servings

Ingredients

□ 12 oz ripe raspberries

□ 2 tbsp granulated sugar, divided

□ 1 tbsp fresh lemon juice

□ 1 tbsp water, warming method only

□ 1 pinch fine salt

1. Sort and gently dry the berries. Choose raw puree for a bright flavor or warm the fruit briefly for a smoother, concentrated sauce.

2. Warm only the saucepan batch until juicy, then puree the chosen method with lemon juice until smooth.

3. Taste before adding reserved sugar. Press through a fine sieve to remove the seeds.

4. Cool and check the pour; the coulis thickens slightly when chilled.

Cook’s note: Choose raw berries for their fresh aroma, or warm them briefly for a deeper, silkier sauce.