The sauce can be made up to 2 days in advance and chilled until required.
Put the raspberries, sugar, orange juice, and 4 tbsp water in a food processor or blender and process until puréed.
Using a wooden spoon, push the purée through a fine nylon sieve into a bowl. Taste the coulis and add extra sugar or orange juice to taste, stirring to dissolve the sugar.
Cover the bowl with cling film and chill until required.
- 350g raspberries, fresh
- 3 tbsp caster sugar
- 2 tsp orange , fresh juice or lemon juice
Makes 300 ml
Total time required
- Preparation time:
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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