Raspberry Coulis

Yield: 2/3 cup

Ingredients:

• 1/4 cup sugar
• 1/4 cup water
• 2 cups fresh raspberries, rinsed and picked over

Directions:

1. Combine the sugar and water in a medium heavy pot and bring to a boil over high heat.
2. Reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes.
3. Add the raspberries and cook, stirring occasionally, until the syrup thickens and reduces by 3/4 in volume, about 5 minutes.
4. Transfer to a blender or food processor, and puree on high speed.
5. Strain through a fine mesh strainer, pressing down with a rubber spatula to extract as much juice as possible.
6. If too thick, add water a teaspoon at a time to reach the desired consistency.
7. Cover and refrigerate until ready to use. The coulis can be refrigerated in an airtight container for up to 3 days.