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Raspberry Souffle

Raspberry Coulis

A very simple fresh Raspberry Sauce as versatile as one's imagination.

Author Valerie Lugonja


  • 600 grams Raspberries, fresh or frozen
  • 200 grams Sugar


  1. Combine ingredients; place in chinois and strain overnight

    Press gently to release all juice from the chinois, leaving the seeds behind

    Store in refrigerator for up to 2 weeks, or freeze for later use.