Raspberry Coulis

Place berries in a large saucepan. Add sugar, water and lemon juice and bring to a simmer.

Blend cornflour with water to make a smooth paste and add to berries.

Bring mixture to the boil, stirring constantly to prevent it catching on the bottom. Cook for 5 minutes. Refrigerate in an airtight container for up to 4 weeks.

This mixture can also be blended to make a purée. We prefer it thick and more natural looking.

Recipe from the Food Show website – supplied by Chef Kim Evans


Raspberries - Fresh or Frozen 4 Cups
Caster Sugar 1/4 Cup
Water 3/4 Cup
Lemon Juice of 1
Cornflour 2 Tablespoons
Water 2 Tablespoons