| 350g | Raspberries |
| 150ml | Water |
| 75g | Castor sugar |
| | Juice ½ lemon |
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Method
1. Place the sugar & water in a heavy–bottomed pan over a low & heat up until the sugar dissolves then remove from the heat.
2. In a blender Liquidise the raspberries while gradually adding the syrup you’ve just made.
3. Add a few drops of the lemon juice at a time to bring out the flavor of the raspberries.
4. Cool down & use when the coulis is cold.
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