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Sara Moulton

Raspberry Coulis

Recipe courtesy Gourmet Magazine

  • Prep Time

    10 min

  • Level

    Easy

  • Yield

    about 1 cup coulis, 4 servings

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Times:

Prep
10 min
Inactive Prep
--
Cook
--
Total:
10 min
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Ingredients

  • 2 1/2 cups fresh raspberries
  • 1/4 cup sugar
  • 1 teaspoon fresh lemon juice, or to taste
  • 1 pint chocolate sorbet
  • Fresh raspberries, for garnish

Directions

Puree raspberries with sugar and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.

Scoop sorbet into individual serving bowls and top with coulis. Garnish with a few fresh raspberries.

Coulis keeps 3 days, covered and chilled.

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