Raspberry Coulis

Recipe by Nigel Nicholls, presented at the Club on 2 December 1999.

• 350g (12oz) fresh raspberries, washed, or frozen raspberries, thawed
• 6 tsp water
• 6 tsp caster sugar

1. Blend the raspberries in a blender or food processor with sugar and water.

2. Sieve then turn into a saucepan and bring to the boil for a minute. Sauce should be clear and glossy.

3. Cool and refrigerate until needed.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.