Did you know that Coulis is french for “runny jam”?
There are several culinary thing-a-ma-jigs I’ve encountered that sound like, OMgosh, so impressive, but…(bursting the bubble) they aren’t. This sauce took less than 5 minutes (including the dishes!) and is essentially what happens when raspberries grow in a meadow with unicorns and rainbows and somebody brilliant wanted to make them into a sauce.
True story: When the Greek Gods were sittin’ pretty, drinking “ambrosia”, they were really dousing the fires of their immortal bellies with this stuff. It’s that good.
Also……I know that I have been suspiciously absent from the wonderful foodtopia that is GBB. It doesn’t mean I haven’t been working on things to share! Trust me, there is about to be a contentsplosian that will blow your mind.
adapted from the Cookbook Shelf Staple: Joy of Cooking
Yield: about 6 cups of Coulis
-2 12 oz bags of frozen raspberries
-Juice of one large lemon
-1/4 cup sugar
-Let the raspberries thaw, no worries if they are still a little bit frozen.
-Combine all of the ingredients in a blender. Blend until everything is past the point of just “combined”. If you dip a spoon in and try it, it should feel almost fluffy
-Pour the contents of the blender through a fine mesh sieve to remove all the seeds.
This stuff is delicious on Greek yogurt in the morning (look at you, so healthy!) or cake and ice cream at night. Also….spread it on turkey sandwiches (I’m fully aware it sounds weird).
Voila! (That’s french for easy-peasy)