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