Gluten Free Raspberry Coulis Recipe

Have you ever been to a restaurant and had a fancy dessert and seen a swish of red sauce on the plate? Well this is usually raspberry coulis and delicious it is. It just adds that final touch so if you have grown lots of raspberries over summer or fancy having a go at making coulis as well then here is how you do it! It really isn’t as difficult as you may think. You can use other soft berries and fruits in the same way to make other coulis. Try mixing fruits too like blackberry and raspberry coulis or peach and mango coulis.

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What you need to know:
Prep time: 20 mins

Ingredients for a small jam jar or medium sized serving jug:
1.3 lbs / 21 oz / 600 g frozen or fresh raspberries
2 tbsp fresh lemon juice
6 tbsp sugar or icing sugar

1 sterilized jug or jam jar

Method:

1. Wash and dry the jug or jam jar and place in the oven at a high temperature to sterilize.

2. Put all the ingredients into a food processor and blend until smooth.

3. Push through a sieve to remove pips and pour into the sterilized jug or jam jar.

4. Cover with a lid or with cling film and store in the fridge. Use within a week.

5. Try the coulis over desserts, ice cream, in cocktails, in milkshakes or yogurts. Wherever your imagination takes you!

 

For an alternate way of making coulis:
(Probably better for thicker fruits like mango and peaches)

Prep time: 30 mins
Cook time: 15 mins
Cool time: 30 mins

1. Put all the ingredients into a food processor and blend until smooth.

2. Put the liquidated fruit pulp into a saucepan and slowly bring to the boil stirring constantly and removing the scum. Boil for one minute then remove from the heat.

3. Pour into a sieve over another bowl and using a wooden spoon push the fruit through into the bowl below. Be careful you don’t burn or splash.

4. Pour into a sterilized jar or jug and leave to cool.

5. Once cold cover with a lid or cling film and store in the fridge. Use within a week.

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