The Flying Kitchen

A delicious dessert sauce made from frozen raspberries. Excellent over cheesecake, ice cream and/or cake.

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This is the sauce I made to accompany my daughter Charlotte’s 18th Birthday cheesecake. It’s so fast and easy to whip together and it really is far superior to any bottled sauce you may find.

Just a touch of cornstarch thickens the simmered raspberries and sugar. A food processor is recommended to puree the bubbling raspberry mixture. Pouring the puree through a sieve removes the seeds from the sauce.

You can make this sauce up to a week before you plan on serving it, just chill in an airtight container. You may freeze this sauce for up to three months and defrost gently at room temperature before serving.

Raspberry Coulis

Shannon Vavich

A delicious dessert sauce made from frozen raspberries. Excellent over cheesecake, ice cream and/or cake.

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Servings 0

Ingredients

  

• 2 12 ounce bags frozen raspberries
• 2/3 cup sugar
• 1 teaspoon corn starch

Instructions

 

• Pour the frozen raspberries into a medium saucepan over medium high heat.
• Defrost the raspberries over the heat, stirring.
• Add the sugar and cornstarch, stir and turn burner to low.
• Simmer on low for about ten minutes.
• Puree the cooked, sweetened raspberries in a food processor.
• Pour the sauce through a sieve to remove seeds.
• Chill until ready to serve. Can be frozen for up to three months. Can be refrigerated for up to one week in an airtight container.

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