Raspberry Honey Coulis Food

RASPBERRY COULIS

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.

SWEET RASPBERRY COULIS

Steps:

• Warm the water and sugar in a saucepan and stir until the sugar melts to form a light syrup.
• Add the berries and stir to combine. Heat for another minute or so, until the desired consistency is achieved.
• If a less lumpy sauce is required, process some to desired consistency. Another option is to push it thru a sieve or strainer if you dont want berry seeds in the syrup.
• Cool and refrigerate until required.

RASPBERRY COULIS

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.

RASPBERRY COULIS

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.

RASPBERRY COULIS

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.

RASPBERRY SAUCE

Steps:

• Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a chinois to eliminate seeds.

RASPBERRY HONEY COULIS

Steps:

• Combine all ingredients in a blender and process until smooth. Press mixture through a sieve over a bowl, reserving liquids and discarding seeds.

EASY RASPBERRY COULIS

Steps:

• Put the raspberries and sugar in a bowl.
• Mix and leave until the juices are running from the berries.
• Blend to a purée.
• Pass through a fine sieve, to get rid of all the seeds from the raspberries, and chill before use.

BALSAMIC RASPBERRY COULIS

Steps:

• mix all ingredients in a 4 quart microwave safe container.
• heat on high for 8-10 minutes or until boiling, stirring once.
• put mixture through a sieve to strain and remove seeds.
• put in a jar and chill untill served - or up to one week.