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Berry coulis (uncooked)

  • 125 g (4½ oz) raspberries
  • 125 g (4½ oz) strawberries, sliced
  • 1 tbsp fresh lemon juice or 1–2 tbsp kirsch
  • 1 tbsp icing or caster sugar, or to taste
  • In a bowl, mash the berries with a fork. Mix in the lemon juice and sugar. Alternatively, purée the fruit with the lemon juice and sugar in a food processor or blender.
  • Spoon the mixture into a fine nylon sieve placed over a bowl. Press the fruit through the sieve using a large spoon or spatula. Chill the coulis before serving.