Raspberry Coulis

By VegasBartender

Coulis (koo-LEE) is a French term for a puree and sauce. This one can be served over ice cream or low-fat brownies.

Lisa Bell, Cooking Light

MAY 2007

Ingredients

• 4 1/2 cups fresh raspberries (about 1 1/2 pints)
• 2 1/2 cups water, divided
• 3/4 cup sugar
• 1/4 cup fresh lime juice (about 4 limes)
• 2 tablespoons cornstarch

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Place raspberries and 1 cup water in a blender; process until smooth. Strain raspberry mixture through a fine sieve; discard solids. Combine raspberry puree, remaining 1 1/2 cups water, and sugar in a small saucepan. Combine juice and cornstarch in a small bowl, stirring with a whisk until blended. Add cornstarch mixture to raspberry mixture; bring to a boil over medium heat. Cook 5 minutes or until thickened, stirring constantly. Strain through a fine sieve; discard solids. Cool. Cover and chill.