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Ingredients
- 6 ounces raspberries fresh if seasonal, local and ripe, otherwise frozen is best
- 2 tablespoons water
- 2 tablespoons sugar
- 1 pinch salt
- 2 teaspoons lime juice
Method
- Add the raspberries, water, sugar and salt to a medium saucepan.
- Heat over medium heat until just beginning to simmer, stir occasionally.
- Cook for about one minute, no longer than two minutes, stirring frequently.
- Remove from heat.
- Strain the mixture through a fine meshed strainer into a bowl.
- The strainer should be fine enough to prevent the raspberry seeds from getting through.
- Use a rubber spatula to force as much of the raspberry mixture through the strainer and into a bowl.
- Discard the seeds.
- Add the lime juice, stir and allow to cool completely in the refrigerator.
- Makes 3/4 of a cup of sauce, good for up to 6 servings but more likely only 4 since everyone wants more of this coulis.
