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Ingredients
- 1pint fresh red raspberries
- 3tablespoons sugar, approximately, or more to taste
Nutritional analysis per serving (2 servings)
154 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 10 grams dietary fiber; 26 grams sugars; 2 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put berries and sugar in blender or food processor, and purée. Add sugar if needed.
- Step 2
Press coulis through a strainer to eliminate seeds. Use immediately or refrigerate for up to a day.
Private Notes
Comments
I needed a recipe for strawberry coulis, to use strawberries from the garden that I froze. I wanted it to go with a plain panna cotta dessert. I looked at all the NYTimes Cooking "coulis" recipes, and found that some of them require cooking, some don't! So which should I do? What I ended up doing was cook about one fourth of the strawberries, with the sugar, then pour that onto the rest (still frozen) and blend with the stick blender. Worked great!
My sieves were all too fine to work on this so I used with seeds... still delicious, still lovely. I served it with Dorie's blancmange, which is beyond description!
Made this over the weekend as a topping for Dorie’s tall and creamy cheesecake. Added a bit of Pinot Noir, pushed it through a sieve, and it was absolutely divine (and a spectacular jewel-like color). Perfect.
Made the recipe exactly as is. The raspberries are from my husband's garden and have been frozen six months. I thawed them on the counter and then into the food processor. No cooking. Delish!