Stunning, intensely flavoured Raspberry Sauce. Perfectly smooth and velvety - you'll want to pour this on everything!
This sauce is more raspberry-flavoured than raspberry fruit itself. It is a perfect balance of tart and sweet. The crimson colour is almost too vibrant to be natural. It's all the best bits about eating raspberries without the bits (we strain out the seeds).
If you're feeling fancy, you can call it a coulis (‘coo-lee’). You can impress people with your command of French 😊
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This recipe is so easy! No complicated or time-consuming steps. We don't add hot sugar syrup or boil the fruit. We keep the fruit as fresh and vibrant as possible by using no heat. This keeps the intense colour of the raspberries and retains all those nutrients.
We blend frozen raspberries with some flavouring and strain out the seeds. That's it!
🧊 Why use frozen raspberries?
- they are available all year round
- cheaper than fresh, even when raspberries are in season
- fresher and more vibrant in colour. They're frozen soon after harvesting
- no need to wash or sort through
- frozen berries are consistent quality . Don’t you hate it when you find a mouldy berry in your punnet which taints the whole batch?
- fresh raspberries have an short shelf-life (part of what makes them so special)
- fresh fruit is needed for recipes when the texture and appearance of individual berries is important. We don’t need that here because we blend the fruit
🍷 What is Chambord?
Chambord is a delicious liqueur made with raspberries. It also contains blackberries, blackcurrants, vanilla, citrus peel, honey and cognac. The small amount here helps to intensify the raspberry flavour without tasting alcoholic.
❓ How can I use this Raspberry Sauce?
- you can eat it with a spoon (!). Maybe that’s just me
- pour it on thick Greek yoghurt or vanilla ice-cream
- need a fancy-looking dessert in a hurry? Easy! Gently combine broken shop-bought meringues, softly whipped cream and fresh fruit. Drizzle over raspberry sauce. Serve in glasses
- the freshness and tartness of this sauce pairs well with rich chocolate treats (like brownies) and creamy cheesecakes. Either under, over or to the side
📖 Recipe
Equipment
- Blender or food processor
Ingredients
- 35 g icing sugar
- 1 ½ Tablespoons lemon juice
- 500 g (frozen) raspberries thawed (note)
- 1 Tablespoon Chambord optional (note)
Instructions
- Blend all the ingredients together in a food processor until a paste is formed35 g icing sugar1 ½ Tablespoons lemon juice500 g (frozen) raspberries1 Tablespoon Chambord
- Push the paste through a sieve over a large bowl to strain out the seeds (this takes some time and effort). It’s worth it, I promise! Be sure to scrape the sauce from the bottom of the sieve too. You can discard the seeds
- Transfer the sauce to a small serving jug/jam jars
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