1/2 c. Fresh raspberries
2-3 tsp Sugar
Juice from 1/4 of a lemon
Mash the raspberries with a fork. Add sugar and lemon juice to taste.
This raspberry coulis is delicious with a slice of citrus pound cake. It can be stored for 3 days in the refrigerator.
Raspberries were on sale this week and I bought 3 half-pint boxes. Unfortunately, the quality of these berries were poor and I already had to throw away one box because of mold. I needed to use up my raspberries very quickly or the rest of them will go to waste as well. Since I was making a pound cake for dessert anyway, I thought a raspberry sauce would go very nicely it!
I found this raspberry coulis recipe on Epicurious. I was only making a small amount of sauce so I couldn't use my blender. I don't own a small handheld one nor do I have any sieve at home. Therefore, I decided to skip to purée part and make a "chunky" version of it. Also, I had just washed all the bakeware I used for the pound cake and I didn't feel like dirtying my measuring spoons again. So I skipped all the ingredient measurement part as well and added the sugar and lemon juice to taste. I must say, my chunky raspberry coulis turned out rather well and it complemented my pound cake perfectly. Yuuummmyyyy!! This raspberry coulis was so easy to make and so tasty, I'd definitely make this again in the future!!
NOTE: If you want a more precise method or if you want to use frozen berries, be sure to check out the original recipe.