Coulis de Framboise (Raspberry Sauce)
This is a red raspberry sauce made with black currant liqueur. It is great with homemade Basic Vanilla Ice Cream. It is also excellent with dessert crepes. I make this every year with fresh raspberries from the garden. I also use frozen raspberries (harvested from the garden, of course) to make it for special occasions. The recipe uses creme de cassis which is a liqueur made from black currants.
Coulis de Framboise (Raspberry Sauce)
Ingredients
- 1/2 cup sugar
- 1/2 cup water
- 1 pound red raspberries fresh or frozen
- 1/4 cup creme de cassis (black currant liqueur)
Instructions
- Using a medium saucepan, add the water and sugar heat until it just begins to simmer.
- Add the raspberries and use medium heat to bring to a simmer.
- Simmer for about 15 minutes. Stir occasionally. As you stir and simmer the raspberries will break up. Add the creme de cassis for the last few minutes.
- Remove from the heat and cool for 10 or 15 minutes.
- Using a fine mesh wire sieve over a medium bowl, strain the sauce. Push the pulp against the mesh to squeeze all of the liquid out of the mixture.
- Toss the seeds and pulp into the compost.
- Pour the sauce into a jar with a tight lid and store in the refrigerator until you need it. It will keep for a week or so.
- An alternative way to store the sauce is to freeze it in an ice cube tray and then put the sauce cubes into a zip lock bag and store it in the freezer. Then you will have this delicious sauce available when ever you want it ... just thaw the cubes in a jar.
