450g raspberries ½ small lemon, juiced 3 tbsp icing sugar Method STEP 1 Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth. STEP 2 Set a sieve …
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This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries. Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes.
You can make raspberry coulis from fresh or frozen raspberries. Some people insist that fresh raspberries make the best raspberry sauce, while others always make their raspberry sauce with frozen raspberries. Whether your berries are fresh or frozen is not actually the most important factor in an excellent coulis.
A luscious, low carb raspberry sauce that’s the perfect topping to your favorite cheesecakes and so much more. A sweet and tangy raspberry sauce is perfect for adding extra pizzazz to keto cheesecake or ice cream. This easy recipe comes together in a snap. Add all of the ingredients to a small to medium saucepan.
The first method is to use a food processor or blender and puree fresh raspberries with sugar, (icing sugar, super-fine sugar, or a simple syrup,) and a small amount of lemon/orange juice and/or water. After pureeing, the mixture is pushed through a sieve to remove seeds.