Raspbery Coulis

yields about 1 cup


1 pint fresh or 12 oz of frozen raspberries, thawed

3 tablespoons white granulated sugar, plus more if needed

2 teaspoons fresh lemon juice


In the bowl of a food processor add the raspberries, sugar and lemon juice.  Process until smooth.  Strain and press through a fine-mesh sieve firmly with a spatula.  Taste and season with more sugar if needed.  Serve or cover and refrigerate for up to 3 days.  Enjoy!


Printed from thegalleygourmet.net