A star rating of 4.8 out of 5.13 ratingsRate
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Preparation and cooking time
- Prep:
- No cook
Makes 1 x 500ml jar
Make a batch of raspberry coulis to use as a fruity topping for a cheesecake, as a sauce for desserts, to swirl into yogurt or pour over ice cream
- Dairy-free
- Egg-free
- Gluten-free
- Vegan
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 13 | |
| low in | fat | 0.1g |
| saturates | 0g | |
| carbs | 3g | |
| sugars | 3g | |
| fibre | 1g | |
| protein | 0.2g | |
| salt | 0g |
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Ingredients
- 450g raspberries
- ½ small lemon, juiced
- 3 tbsp icing sugar
Method
- STEP 1
Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
- STEP 2
Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.
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Comments, questions and tips
Overall rating
A star rating of 4.8 out of 5.13 ratings
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