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Rasberry Coulis (koo-lee) sauce


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  • 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



Step 1

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.


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