Aren't fresh raspberries the BEST? And to kick-off February, the month of love, I usually start with making one of our favorite fresh raspberry sauces with a fancy French name - Raspberry Coulis. If you've never tried this before, don't waste another minute!
The sweet and fresh raspberry flavor with an intense raspberry essence will enchant you! And for ten minutes of your time, you'll be rewarded with a perfect and vibrant fresh raspberry puree that is so loaded with flavor and beautiful red color that is FABULOUS is so many things that it will make you dizzy with wonder!
Exactly what is coulis? Pronounced koo-LEE, this is a traditional French sweet sauce made from pureed and strained raspberries. This sweet and vibrant raspberry sauce pairs deliciously with most anything chocolate - I use it in cakes, cheesecakes, meringues, drizzled over ice cream, stirred into yogurt.
You can garnish savory chicken and fish with the beautiful red sauce (I use it in my Salmon with Champagne & Raspberry Cream Sauce). You can drizzle it on warm baked brie for a beautiful appetizer. You can add it to buttercream frosting, chocolate ganache, or drizzle over fresh fruit for a simple but elegant dessert.
And it's absolutely DIVINE poured into white wine or bubbly glass of champagne!
After making a very quick simple syrup, you'll add fresh or frozen raspberries. Pulse a few times in a blender or food processor (for a VERY short burst each time), just until pureed. SERIOUSLY! If you puree this for too long, you will pulverize the raspberry seeds and your sauce will be gritty - and we don't want that!
My secret ingredient is a couple tablespoons of Chambord Liqueur, which is made from red and black raspberries, Madagascar vanilla, Moroccan citrus peel, honey and cognac - it's good stuff! You can also substitute Framboise (a blackberry & brandy liqueur) or even Grand Marnier liqueur if you prefer a slightly orange flavor and essence with the raspberry.
I'll be sharing some of our favorite recipes that incorporate Raspberry Coulis during the month. Raspberry, chocolate, champagne, hugs and kisses - what's not to love about February?
1 lb. fresh raspberries (or 1 12-oz. bag frozen raspberries)
½ cup sugar
2 tablespoons orange juice
2 tablespoons Chambord Liqueur (raspberry liqueur)
HOW I MAKE THIS:
YIELD: 1-1/2 cups
NOTE: Chambord Liqueur is made from red and black raspberries, Madagascar vanilla, Moroccan citrus peel, honey and cognac – it’s good stuff! You can also substitute Grand Marnier liqueur if you prefer a slightly orange flavor.
Previously published May 2010; Revised and reposted February 2018
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