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Nutrition Facts
Serving Size 1 (99g) Recipe makes 4 servings
Calories 135
Calories from Fat 4		(3%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 113mg		3%
Total Carbohydrate 34.0g		11%
	Dietary Fiber 4.9g	19%
	Sugars 28.3g
Protein 0.9g		1%
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Raspberry Coulis

Recipe #51619 | 10 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Sackville
Jan 16, 2003

This is an easy raspberry sauce that goes with a variety of desserts, particularly my Nougat Glace. Strawberries could be easily substituted.

SERVES 4 -6 (change servings and units)

Ingredients

300 g fresh raspberries
100 g caster sugar

Directions

1
Put the raspberries and sugar in a bowl.
2
Mix and leave until the juices are running from the berries.
3
Blend to a purée.
4
Pass through a fine sieve, to get rid of all the seeds from the raspberries, and chill before use.

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Featured Reviews for This Recipe

From: Lennie

On Jul 21, 2005

I will search no longer for a perfect raspberry coulis, because this is IT! I really appreciate that this one has no cooking, and the pure, fresh taste is delicious. It's lovely to look at, too; very pretty colour. Also, it is terrific that this is a simple, straightforward method that I can always remember: the weight of the berries, divided by 3, equals the weight of the sugar needed (I used super-fine sugar). Perfect! I had 90 grams of raspberries left from a farmer's market purchase earlier this week that I had to do something with, or I would lose them, and so I mixed them with 30 grams of sugar, following this recipe's ratio. How easy is that? I didn't bother with either a blender or a food processor, just whisked them together rapidly once the juices were running (I let the bowl sit on the counter for about an hour first), then let them drip in a sieve. This is one of those keeper recipes that you use forever; thanks for sharing.

4 people found this review helpful

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