Red berry coulis
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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

  1. 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.

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