Raspberry Sauce For Ice Cream
Homemade raspberry coulis is the perfect sauce for ice cream. It's quick to make and you can use fresh or frozen berries. It's great either way!
Servings: 8 People
Equipment
- Saucepan
- Sieve
- Small Mixing Bowl
Ingredients
- 300 g Raspberries (Fresh Or Frozen)
- 80 g Caster Sugar
- 2 tbsp Lemon Juice
- A Pinch Of Sea Salt
- 1/2 tbsp Cornflour (Cornstarch)
- 1 tbsp Cold Water
Instructions
- Add the raspberries, sugar, lemon juice and salt into a pan then set over a medium-low heat. If you’re using frozen raspberries, don’t worry about defrosting them first.
- Cook the raspberries, stirring frequently until the sugar has dissolved and the raspberries have broken down. This step will take around 5 minutes. Use the back of a spatula to mash the raspberries as they cook.
- Give the sauce a taste to check the sweetness then add in more sugar if needed. If you add in more sugar, make sure to cook the sauce for another couple of minutes, until it has dissolved.
- Whilst your coulis is cooking, add the cornflour and water into a small bowl then stir to make a paste.
- Next, turn the heat up slightly and bring the sauce to a gentle simmer. Then stir in the cornflour slurry and cook for another 1-2 minutes until thickened. The coulis should be thick enough to coat the back of a spoon.
- Once thick, pass the coulis through a sieve into a container. Leave to cool then store in the fridge until needed.
Notes
1. To Cook On An Aga - Cook the sauce on the simmering plate.
2. Storage & Serving - Raspberry sauce needs to be stored in the fridge and is best eaten within 1 week. Make sure to use a sterilised container, to prevent spoilage.
You can also freezer raspberry sauce & it will keep in the freezer for up to 3 months. If freezing, store in an airtight container or food bag, to prevent freezer burn.
3. Raspberries - This recipe can be made with either fresh or frozen raspberries. If you're using frozen berries, you won't need to defrost them first but they'll take a few extra minutes to cook.
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