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Recipe

Raspberry Coulis

  • Yield: 2 cups

Ingredients

  • 2 cups raspberries (about 12 ounces), rinsed
  • 3/4 cup Simple Syrup
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 tablespoon cornstarch

Directions

  • Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat. Simmer, stirring occasionally, until the berries are very soft, about 10 minutes.
  • Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve. Pour into the simmering raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
  • Strain through a fine-mesh wire sieve into a medium bowl; discard the seeds. Cool completely, then cover and refrigerate until ready to use. (Freeze any leftover coulis in a plastic container for up to one month.)