Recipe: Raspberry Coulis

Cookbook

Raspberry Coulis

Makes 1-1/2 to 2 cups

The gorgeous color and tangy flavor makes this vibrant sauce a delightful accompaniment to many desserts.

1 pound frozen unsweetened raspberries, thawed
2 tablespoons sugar, or to taste
1 or 2 tablespoons Grand Marnier
or other orange liqueur (optional)

1. purée the raspberries and any accumulated juice in a blender or food processor until smooth. Using the back of a large spoon, press the purée through a fine-meshed sieve into a bowl. Discard the seeds.

2. Stir the sugar and liqueur, if using, into the purée. Taste and adjust the sweetening, if necessary. The raspberry sauce can be refrigerated for up to 1 week or frozen for up to 1 month.

Buy the Book!

Simple French Desserts
By Jill O'Connor
Chronicle Books
Paperback, $16.95
Color photographs throughout
ISBN: 0-8118-1903-5
Recipe reprinted by permission.