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Raspberry Coulis

Recipe by Nigel Nicholls, presented at the Club on 2 December 1999.

1. Blend the raspberries in a blender or food processor with sugar and water.

2. Sieve then turn into a saucepan and bring to the boil for a minute. Sauce should be clear and glossy.

3. Cool and refrigerate until needed.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.

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Oxford Healthy Living Supper Club - http://www.ivu.org/hlsc/
This page added 6 Feb 1999 (last altered 29 Mar 2001) - comments and questions to Kake L Pugh (kake@earth.li).