Raspberry Or Strawberry Coulis Recipes

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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.

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

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

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