Raspberry Coulis
This simple sauce adds sophistication to desserts and requires no cooking. Pair with cooked peaches and vanilla ice cream (Peach Melba). Serve with chocolate cake. Pairs well with Lemon Chiffon Pie.
Servings: 1 cup
Ingredients
- 1 pint raspberries
- 3 tablespoons sugar more or less to taste
Instructions
- Add raspberries and sugar to blender. Puree until smooth. Add additional sugar, if necessary.
- Pour through sieve to remove seeds.
- Refrigerate until ready to serve. Use within a day or two.