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