Raspberry Coulis

Temps des Fêtes 2002
food and drink

BY: Dufflet Rosenberg (Dufflets Bakery)

1½ cups (375 mL) fresh or frozen (thawed) raspberries
1 tbsp (15 mL) freshly squeezed lemon juice
1 to 2 tbsp (15 to 25 mL) granulated sugar

1. In a blender or food processor, puree the raspberries with the lemon juice. Add sugar to taste. Strain through a fine sieve, cover and chill until ready to use.

Makes 1½ cups (375 mL)