I made raspberry sauce and so can you
What ho! A break from the assault of the forces of the tomato, garlic and chilli.
I have strayed from the ingredients, but not the colour. This sauce is a lovely and cheerful red colour. It goes well with something white, like vanilla ice cream or a crisp shirt.
It is super easy. Whack frozen raspberries—the lazy berry, so called for its use in Masterchef by every contestant whenever there’s a dessert challenge—into a pot. Can you use other berries? Or fresh berries (if you’re related to Richie Rich)? It’s not even necessary to answer that (yes, of course you can). Turn on the heat. Let the berries get mushy and squishy.
Squeeze some lemon and add an avalanche (or maybe less) of icing sugar. Cook and stir. Turn an innocent wooden spoon into a naughty shade of pink. Oops! Taste and smile. If what you’re cooking doesn’t make you smile then you must’ve have made a wrong move somewhere.
You can leave it chunky, but I like to blend it. We have a smart immersion blender that is surprisingly useful and awesome. Whizz. If you like picking raspberry seeds out of your teeth serve now. Otherwise, smoosh through a strainer. It’s a very chef-y feeling, blending and straining things.
(there’s mint, so you know it’s dessert!)
It’s lovely. Raspberry flavoured. Tangy but comfortingly sweet. Smooth. As said above, goes great with ice cream. I bet it goes well with pancakes or licked off fingers. Your own of course, this isn’t one of those blogs of ill-repute you hear about.
P.S Please don’t call it ‘coulis’.
