Ingredients

Raspberry Coulis

• 300g raspberries
• 100g icing sugar
• 1 tsp lemon juice

Method

1. Raspberry Coulis: Place the ingredients in a food processor and puree until smooth. Strain through a fine sieve to remove the seeds. Store in a sealed container until ready to use. Alternatively mash the raspberries with a fork, pass through a sievei and stir in the lemon juice and icing sugar.

• Raspberry Coulis freezes well, simply defrost when ready to serve. Making it a great stand-by accompaniment to ice-cream, poached fruit, chocolate cakes and tarts etc. all year round.