Make a batch of raspberry coulis to use as a fruity topping for a cheesecake, as a sauce for desserts, to swirl into yogurt or pour over ice cream
Prep:10 mins
Makes 1 x 500ml jar
450g raspberries½ small lemon, juiced3 tbsp icing sugar
STEP 1Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.STEP 2Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.
