Raspberry sauce for desserts is delicious and at the same time so simple to prepare. Perfect at any time of the year, made with either fresh or frozen raspberries. Ideal for ice cream, waffles, pancakes, panna cotta, meringue, brownies, chocolate cakes, cheesecakes… whatever you feel like. It is known by its French name coulis — a velvety smooth sauce made by blending fruit and passing it through a sieve. It enhances the flavor of desserts and, when prepared without sugar, can also be used in savory dishes.
Ingredients for raspberry sauce:
300 g raspberries, fresh or frozen
3 Tbsp sugar
½ Tbsp lemon juice
Place the raspberries (no need to thaw if using frozen) in a small saucepan with the sugar and lemon juice. Bring to a boil, stirring occasionally to break up the raspberries. Cook for about 3 minutes until the sauce slightly thickens. Remove from heat and strain through a sieve, discarding the seeds. Pour into a jar and store in the refrigerator.
Raspberry sauce can also be made without cooking to preserve the vitamins. Simply place all the ingredients in a bowl and blend with a hand blender. Strain through a sieve, discarding the seeds. This version will be slightly thinner than the cooked raspberry sauce.
Raspberry sauce can be stored in the refrigerator for up to 7 days.
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I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
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