I love that I can make things in my thermie that has no added sugars, artificial colours, preservatives or basically anything I don’t know about.

This Raspberry Coulis (or raspberry sauce) is one of those things. It was so easy and fast to make that there are no excuses to not make your own.

Tip: You can use frozen raspberries if you want.

February 20, 2018
  • 1m
  • 8m
  • 9m
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Ingredients

  • 250 g raspberries
  • 2 tbsp. sugar
  • 1 tbsp. lemon juice

Instructions

Thermal Cooking Method

  1. Add everything to mixing jug and blitz for 30 seconds/speed 8.
  2. If using frozen raspberries cook for 5 minutes/110ºC/speed 2. Scrape the sides half-way if needed (if using fresh raspberries only cook for 2 minutes/110ºC/speed 2.
  3. You can leave the sauce just like this or you can strain it through a sieve so that all the seeds are removed. Keep the seeds and use them to add to a cake or make jam.
  4. Store in the fridge for a couple of weeks.

Traditional Cooking Method

  1. Add everything to a pot and simmer over medium heat until the sugar has dissolved.
  2. Mix well to puree the raspberries, you may need to extend the cooking time for frozen raspberries.
  3. You can leave the sauce just like this or you can strain it through a sieve so that all the seeds are removed. Keep the seeds and use them to add to a cake or make jam.
  4. Store in the fridge for a couple of weeks.

Nutrition

  • 5