Raspberry Coulis Recipe

In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices, about 5 minutes.

Remove from heat and let the mixture cool slightly.

Pour the raspberry mixture into a blender or food processor and blend until smooth.

Strain the mixture through a fine mesh sieve to remove any seeds.

Let the coulis cool completely before serving. Store in the refrigerator for up to 1 week.