Raspberry Or Strawberry Coulis Recipes

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RASPBERRY COULIS



Raspberry coulis image

Make a batch of raspberry coulis to use as a fruity topping for a cheesecake, as a sauce for desserts, to swirl into yogurt or pour over ice cream

Provided by Esther Clark

Categories     Condiment

Time 10m

Yield Makes 1 x 500ml jar

Number Of Ingredients 3

450g raspberries
½ small lemon , juiced
3 tbsp icing sugar

Steps:

  • Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
  • Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.

Nutrition Facts : Calories 13 calories, Fat 0.1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 0.2 grams protein

RASPBERRY COULIS



Raspberry Coulis image

Make and share this Raspberry Coulis recipe from Food.com.

Provided by Bev I Am

Categories     Sauces

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 4

1/2 cup sugar
3 tablespoons water
1 lb fresh raspberries or 1 (12 ounce) bag frozen raspberries, thawed
1 teaspoon kirsch (optional) or 1 teaspoon framboise eau-de-vie (optional)

Steps:

  • Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
  • Put the raspberies and the sugar syrup in a blender and puree.
  • Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
  • The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

Nutrition Facts : Calories 415.4, Fat 2, SaturatedFat 0.1, Sodium 3.6, Carbohydrate 102.8, Fiber 19.7, Sugar 80, Protein 3.6

RASPBERRY COULIS



Raspberry Coulis image

Use this recipe when making our Fig Holiday Roll.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 cups

Number Of Ingredients 2

3/4 cup sugar
18 ounces (1 1/2 pints) raspberries

Steps:

  • Combine sugar, berries, and 1/2 cup water in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes. Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in the jar of a blender; puree until smooth. Pass through a fine-mesh colander, and discard solids.

STRAWBERRY COULIS



Strawberry Coulis image

This recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.

Provided by Colin Cowie

Categories     Blender     Food Processor     Berry     Citrus     Dessert     Easter     Low Fat     Quick & Easy     Strawberry     Spring     Vegan     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 cup

Number Of Ingredients 3

1 cup frozen unsweetened strawberries
1/2 cup sugar
1 tablespoon lemon juice

Steps:

  • 1. In a medium saucepan, combine the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat. Transfer to a blender.
  • 2. Purée until smooth, strain, and set aside. Store in a sealed container in the refrigerator for up to 1 week.

RASPBERRY OR STRAWBERRY COULIS



Raspberry or Strawberry Coulis image

From Cooking Light Annual Recipes 2008. Serve this sauce over ice cream or pudding or even over brownies.

Provided by Dreamer in Ontario

Categories     Sauces

Time 22m

Yield 3 1/2 cups, 14 serving(s)

Number Of Ingredients 5

1 1/2 cups raspberries or 1 1/2 cups strawberries, fresh
2 1/2 cups water, divided
3/4 cup sugar
1/4 cup fresh lime juice, about 4 limes
2 tablespoons cornstarch

Steps:

  • Place fruit and 1 cup water in blender and process until smooth.
  • Strain mixture through a fine sieve into a bowl and discard the solids.
  • Combine puree, 1 1/2 cups water and sugar in a small saucepan.
  • Combine juice and cornstarch in a small bowl, whisking until blended.
  • Add cornstarch mixture to fruit mixture and bring to a boil over medium heat.
  • Cook 5 minutes or until thick, stirring constantly.
  • Strain again into a bowl and discard solids.
  • Cool, cover and chill.

Nutrition Facts : Calories 53.8, Fat 0.1, Sodium 1.7, Carbohydrate 13.7, Fiber 0.9, Sugar 11.3, Protein 0.2

RASPBERRY COULIS



Raspberry Coulis image

Made with fresh raspberries, this simple coulis is the perfect use for extra berries. It can be used to top different desserts, crepes, or yogurt or even mixed into sparkling water, champagne, or a cocktail! If your raspberries are extra tart, add a bit more sugar.

Provided by France C

Categories     Raspberry Recipes

Time 10m

Yield 8

Number Of Ingredients 3

2 cups raspberries, rinsed and drained
2 tablespoons white sugar, or more to taste
1 teaspoon lemon juice

Steps:

  • Combine raspberries, sugar, and lemon juice in the bowl of a small food processor. Blend until smooth and sugar has dissolved, 15 to 20 seconds. Adjust sugar if desired, and blend again.
  • Strain mixture using a fine mesh strainer to remove seeds. Refrigerate until ready to use.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fat 0.2 g, Fiber 2.1 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 0 mg

RASPBERRY COULIS



Raspberry Coulis image

Provided by Dorie Greenspan

Categories     easy, dips and spreads, dessert

Time 5m

Yield about 1 cup

Number Of Ingredients 2

1 pint fresh red raspberries
3 tablespoons sugar, approximately, or more to taste

Steps:

  • Put berries and sugar in blender or food processor, and purée. Add sugar if needed.
  • Press coulis through a strainer to eliminate seeds. Use immediately or refrigerate for up to a day.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 1 gram, Carbohydrate 38 grams, Fat 1 gram, Fiber 10 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 26 grams

RASPBERRY COULIS FOR EBERHARD'S ALPINE STRAWBERRY NAPOLEON



Raspberry Coulis for Eberhard's Alpine Strawberry Napoleon image

Use this recipe to make Eberhard's Alpine Strawberry Napoleon.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 2

1 pint raspberries
2 to 3 tablespoons superfine sugar

Steps:

  • In a medium bowl, mash berries with a fork. Stir in sugar, using just enough to take the edge off the tartness. Let them macerate for 20 to 30 minutes to bring out the juices. Transfer to a blender or food processor, and puree until smooth. Strain through a fine-mesh sieve to remove the seeds, reserving the coulis. Adjust thickness if necessary with a little water.

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