Blueberry and raspberry coulis

Blueberry and raspberry coulis

By
From
So French So Sweet
Makes
300 ml

The availability of blueberries has increased in the last few years. As with grapes, much of the flavour and colour comes from the skin rather than the pulp. This coulis is beautiful with fruit desserts. You can serve it in small glasses or a sauceboat, or spoon it onto plates around a slice of cake.

Ingredients

Quantity Ingredient
65g blueberries
100g raspberries
1/2 vanilla pod seeds
1 orange, juiced
1/2 lemon, juiced
2 tablespoons caster sugar

Method

  1. In a food processor, blend the blueberries and raspberries with the vanilla seeds, orange juice, lemon juice and sugar.
  2. Strain through a sieve, discarding the berry seeds. Refrigerate the coulis until required.
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