How to make raspberry coulis
Coulis. Pronounced ‘coolie’, It’s just a poncey way to say ‘strained puree’. In fact, in French coulis means just that – ‘strained’. Easy to make and perfect for summer when berries are bouncing around everywhere, a coulis is a quick, simple, no-cook way to top off, tart up, drizzle over, or generally improve your dessert game. Ice-cream and other creamy desserts like panna cotta or a plain cheesecake are ideal contenders. But its uses don’t stop there – swirl coulis though yoghurt, or top off your breakfast pancakes or muesli with a splodge or two. You can even shake, muddle or stir some through cocktails, mocktails or smoothies for a burst of berry yumness. And nor should lack of access to fresh berries stop you in our couli-making tracks either as frozen ones are perfect to use. In fact, that’s what we used; frozen raspberries. Fresh or frozen blackberries, boysenberries, blueberries, strawberries or a mixture are all great options; use what you like or what you have.
This recipe scales easily; halve it or double it, or one-and-a-half it as required. And feel free to use caster sugar instead of icing sugar if you’re all out of that; just stir the mixture on the stove to make sure it dissolves.
1. Combine 500g (4 cups) fresh or frozen raspberries, or any berries you prefer and 30g (1/4 cup) icing sugar and 2 tbsp lemon juice in a saucepan.
3. The fun part! Strain the mixture through a sieve, pushing down hard on the solids to get as much puree as possible. Discard the solids.
4. Behold your smooth coulis! Serve it warm, at room temperature, or chilled.
