Raspberry Coulis

At some point on July 4th, someone in the house had the idea that it would be patriotic of all of us to eat something red, white and blue (it wasn’t me, I promise). Out of that idea & several handfuls of freshly picked raspberries came a homemade raspberry coulis which we spooned over vanilla ice cream and topped with blueberries. It was delicious. I’m proud to be an American and very proud that I can make coulis with raspberries from my back yard.

Independence Day Raspberry Coulis

2 cups of raspberries
1 1/2 teaspoons lemon juice
3 tablespoons sugar, or more to taste

Put all three ingredients in the food processor and whip them until smooth. Transfer the mixture to a colander over a bowl. With a spatula, push the mixture around until the raspberry sauce has all dripped below to the bowl and only the seeds remain in the colander. Taste and add sugar if necessary. The sauce can be chilled or served at room temperature.

We enjoyed our coulis over ice cream, and I can see how it would be delicious over a chocolate treat, or over a cheese cake, or a lemon tart. It only lasts 3 days and we still have more, so I better get going on another dessert recipe!

Happy Birthday America!

One Response to Raspberry Coulis

  1. Buddy Puhrman October 11, 2012 at 5:02 pm #

    I really love to munch cheesecakes because they are oh so tasty. i really like to eat like 2 or 4 per day. ,”;“

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