Raspberry Coulis Sauce Recipe by Chef Ryan Boudreaux

Raspberry Coulis Sauce

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Ingredients

• 1 pound fresh raspberries or 12 ounces frozen, thawed
• 1/2 cup granulated sugar
• 3 tablespoons water
• 1 teaspoon Kirsch or cherry liqueur

Here's how to make it:

1. Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
2. Put the raspberries and the sugar syrup in a blender and puree.
3. Strain through a fine mesh sieve to remove the seeds and stir in the Kirsch, if using.

The sauce keeps well when tightly covered in the refrigerator for four to five days and freezes great for several months. Tip: To freeze individual portions, fill ice tray container with the sauce and when frozen, transfer the sauce cubes to a zip lock bag. When needed just pull out the amount of sauce cubes and warm up and serve.

Nutrition Facts Per Serving

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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