A bright, smooth raspberry sauce with just the right balance of sweetness and tartness. A splash of Kirsch or Framboise adds another layer of fruit flavor. Excellent with cheesecake, panna cotta, chocolate desserts, ice cream or fresh fruit. This coulis goes especially well with the OH OH recipe.
Yield: About 1½ cups
Prep Time: 10 minutes
Cook Time: About 5 minutes
Ingredients:
- ½ cup granulated sugar
- 3 tablespoons water
- 1 (12-ounce) bag frozen raspberries, thawed
- 1 teaspoon Kirsch or Framboise, optional
Instructions:
- Combine the sugar and water in a small saucepan over medium heat.
- Cook, stirring occasionally, until the sugar has completely dissolved, about 5 minutes.
- Place the thawed raspberries and warm sugar syrup in a blender and purée until smooth.
- Pour the raspberry purée through a fine-mesh sieve, pressing with a spatula or the back of a spoon to extract as much sauce as possible. Discard the seeds.
- Stir in the Kirsch or Framboise, if using.
- Transfer to a covered container and refrigerate until ready to serve.
Storage: The raspberry coulis will keep, tightly covered, in the refrigerator for 4–5 days. It can also be frozen for several months.
Tip: For an especially smooth, restaurant-style coulis, don't force the seeds through the sieve—gently press the purée and scrape the underside of the sieve to collect the sauce.
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