Recipe courtesy of Sara Moulton
Show: Cooking Live
Total:
10 min
Active:
10 min
Yield:
about 1 cup coulis, 4 servings
Level:
Easy

Ingredients

Directions

Puree raspberries with sugar and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.

Scoop sorbet into individual serving bowls and top with coulis. Garnish with a few fresh raspberries.

Coulis keeps 3 days, covered and chilled.

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