Raspberry Lime Coulis
A bright, silky smooth fruit sauce bursting with raspberry flavor. Perfect to dress up ice cream or cheesecake and especially good with angel food cake or chiffon.
Yield
4 servingsPrep
5 minCook
2 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
raspberries
fresh if seasonal, local and ripe, otherwise frozen is best |
|
| 2 | tablespoons |
water
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 2 | teaspoons |
lime juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
raspberries
fresh if seasonal, local and ripe, otherwise frozen is best |
|
| 3E+1 | ml |
water
|
|
| 3E+1 | ml |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 1E+1 | ml |
lime juice
|
|
Directions
Add the raspberries, water, sugar and salt to a medium saucepan.
Heat over medium heat until just beginning to simmer, stir occasionally.
Cook for about one minute, no longer than two minutes, stirring frequently.
Remove from heat.
Strain the mixture through a fine meshed strainer into a bowl. The strainer should be fine enough to prevent the raspberry seeds from getting through.
Use a rubber spatula to force as much of the raspberry mixture through the strainer and into a bowl.
Discard the seeds.
Add the lime juice, stir and allow to cool completely in the refrigerator.
Makes ¾ of a cup of sauce, good for up to 6 servings but more likely only 4 since everyone wants more of this coulis.
