Raspberry coulis
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Raspberry coulis

By Esther Clark

Make a batch of raspberry coulis to use as a fruity topping for a cheesecake, as a sauce for desserts, to swirl into yogurt or pour over ice cream

  • Prep:10 mins
    No cook
  • Easy

Nutrition per serving

  • kcal 13
  • fat 0.1g
  • saturates 0g
  • carbs 3g
  • sugars 3g
  • fibre 1g
  • protein 0.2g
  • salt 0g

Ingredients

  • 450g raspberries
  • ½ small lemon, juiced
  • 3 tbsp icing sugar

Method

  1. Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.

  2. Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.

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