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How to make berry coulis

Coulis is a French term for a sauce made from puréed fruits.

You can use, thawed, frozen fruit in the winter. Just drain off some of the juice before using the berries.

Servings: Makes 1 cup


3 cups raspberries

1/4-1/2 cup sugar

freshly squeezed lemon juice


Put the berries in the food processor or blender) with a 1/4 cup sugar to start. Blend until you have a liquid. Taste and season with lemon and more sugar as necessary.

Strain the sauce through a fine sieve into a bowl to eliminate any seeds.

Put sauce in a sealed container and refrigerate. It should keep for about 3 days.

If you are using this as a plate garnish and need it a little thicker, cook on the stove. Put the sugar and berries in a pot and cook down, simmering for about 15 minutes until some of the juice is reduced and the mixture is thickened. Strain and cool.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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