Rasberry Coulis (koo-lee) sauce
- 4 1/2 cups fresh rasberries
- 2 1/2 cups water, divided
- 3/4 cup sugar
- 1/4 cup fresh lime juice (4 limes)
- 2 T cornstarch
Place rasberries and 1 cup water in blender, process till smooth. Strain mixture in fine sieve; discard solids.
Combine puree, remaining 1 1/2 cups sugar in small saucepan. Whisk juice and cornstarch in small bowl. Add to saucepan and bring to boil. Cook 5 mins till thickened stirring constantly. Strain through fine sieve, discard solids. Cool, cover and chill.