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Raspberry Coulis

The beauty of a coulis is that the juice of the berry is consumed raw meaning that all of the berry’s fabled nutrients, especially it’s high vitamin C content, are retained. The only difference between a coulis and a jam is that the fruit is not boiled and there is no added pectin to help the juice set.

The easiest way for the home cook to preserve summer coulis is by freezing it in a freezer bag and desfrosting it during  the long, dark days of winter when fresh vitamin C is in short supply.


Fresh raspberries. Honey – or maple syrup – or light cane sugar.


Thoroughly wash the freshly picked raspberries under cold water. Place them in a blender and blitz until they have turned into a liquidy pulp – no more than 10-15 seconds. Pour the juice into a food-mill and squeeze as much of the juice out as possible so that only the pips remain behind in the food mill.

If you want a juice completely free of any pips you can pour the juice for a second time through a sieve with a tea-towel and leave to drain over night. You can add a small amount of water to make the gloopy juice spread further – around 20% of the total. Add honey, maple syrup or sugar to taste.


The easiest way to add the coulis to a freezer bag is to place the freezer bag in a jug so that the empty bag stands upright. Pour the coulis in and then seal the bag.

Coulis taste best when poured over yoghurts, panna cotta, quarks, fromage frais, rice puddings…

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