Drizzle it on breakfast foods like French toast (Pain Perdu), Matcha Oatmeal, granola, Matcha Pancakes, or yogurt for a vibrant start to your day. It even makes for a fun dipping sauce for Sata Andagi (Okinawan Donuts), or a snack-sized plate of sliced fruit in the middle of your day. Aside from being delicious and versatile, this raspberry sauce is also ludicrously easy to make, taking about five minutes from start to finish. While you can use fresh raspberries when they’re in season, this works just as well with frozen berries as well. Just put the raspberries in a bowl with some sugar and a little water and then microwave them until the mixture starts to boil. This pasteurized the berries to make the coulis last longer, without effecting their delicate fresh taste. A splash of lemon juice intensifies the taste of the coulis, and a quick whirl in a blender helps break up the fruit before it’s passed through a sieve to remove the seeds. Easy right? Once made, the coulis will last for about a week in the fridge, so I like to keep it in a squeeze bottle to make it easy to use.
📖 Recipe
