An elegant simple versatile raspberry sauce that goes beautifully with so many desserts. I love it paired with crepes, ice-cream, cheese cakes and chocolate cakes. This can be the final touch to any dessert and the end result will always be destined to impress.
100 g sugar
30 ml water
300 g frozen raspberries, thawed
15 ml orange liqueur (Grand Marnier), optional
In a small saucepan, mix sugar and water and cook over medium high heat until sugar is dissolved.
Puree raspberries and the hot sugar syrup until smooth.
Add liqueur, if using and stir until combined.
At this stage, you may wish to use a fine-mesh strainer to remove seeds. I leave the seeds in as I love their texture in the coulis. Your choice.
Store in the fridge for up to 7 days or freeze for 2-3 months.
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