Red berry coulis
By Cassie Best
A versatile redcurrant and raspberry sauce to serve on desserts, with cake or spooned onto ice cream
- Prep:5 mins
Cook:5 mins
plus chilling - Easy
Nutrition per serving
- kcal 23
- fat 0g
- saturates 0g
- carbs 6g
- sugars 6g
- fibre 1g
- protein 0g
- salt 0g
Ingredients
- 200g raspberries
- 100g redcurrants (removed from stems)
- 100g golden caster sugar
Method
Place raspberries and redcurrants into a saucepan with sugar. Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy. Taste and add a little more sugar if the berries are particularly sharp. Strain through a sieve, then chill until ready to serve.
