If you are looking for the best Raspberry Coulis Recipe, you have come to the right place!
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purchases with no extra cost to you
This Raspberry Coulis Recipe is quick and easy to make!
You can use this raspberry sauce for toppings for any dessert, pancakes, waffles, puddings, pound cake, cheesecakes or drizzle it over ice cream or sorbet!
Berry Coulis is so very versatile, that having it in the fridge for a couple of weeks will allow you to dress up any "plain" dessert with a scrumptious (naturally red) topping!
Note: You can use frozen raspberries for this recipe, but thaw them first, and reduce the water quantity slightly.
2 tbsps. cornstarch
1/2 cup water
5 tbsps. icing sugar
2 cups fresh OR frozen raspberries (see Note above)
In a cup, mix the cornstarch with a little water until the cornstarch is totally dissolved. Set aside.
In a saucepan, boil the water, sugar and raspberries, stirring constantly, so as not to allow mixture to stick and burn. Boil for about 5 minutes.
Slowly stir in the cornstarch mixture and boil for 2 minutes, stirring constantly, to avoid sticking and burning.
Remove the sauce from heat and allow to cool.
Transfer sauce to a blender and blend until smooth.
If desired, process sauce through a sieve to remove seeds, by pressing through the sieve with the back of a spoon.(be sure the screen of the sieve is small enough that the raspberry seeds will not pass through).
Remember the seeds of raspberries are healthy too!
Ellagic acids, which is believed to slow down the growth of some cancer cells, is found in raspberries (including the seeds!).
In fact raspberries are a leading source of the acid.
Research has also shown that ellagic acid from raspberries is easily absorbed by the body.
The seeds of raspberries also serve as beneficial "roughage" in the digestive tract.
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