Raspberry Coulis

Ingredients

• 250g/ 8 oz raspberries (, fresh or frozen (no need to thaw))
• 2 1/2 tbsp caster sugar ((superfine sugar) - or regular/granulated sugar)
• 1/2 tsp lemon juice

Steps

1. 1

   Heat and mash - Place ingredients in a small saucepan over medium heat. As it heats up, the raspberries will release liquid. Once the liquid is simmering and the raspberries soften, mash them up with a fork.

2. 2

   Simmer for 3 minutes. Puree with stick blender (you can do this in the saucepan if the head of the stick blender is submerged, else, transfer mixture to a jug).

3. 3

   Strain into a bowl (optional), pressing out as much coulis as you can. Discard seeds.

4. 4

   Cool fully on the counter then refrigerate until required, it will thicken. Once cool, you can thin with a little water if needed. Typically served cold, but it can also be used warm!