With raspberries in season, a great topping for ice cream is raspberry coulis. It’s tart and delicious and dead simple to make!
Murphys Raspberry Coulis
- Small punnet (125 gm) raspberries
- 2 tablespoons sugar
- 1 teaspoon fresh lime juice
What to do:
- Combine all the ingredients in a blender or food process and puree until smooth.
- Pass through a fine sieve using a rubber spatula or the back of a wooden spoon until only the seeds are left.
- Discard the seeds.
Yield: 150 ml coulis
It will last around 3 days if refrigerated, but I suggest you eat it straight away!