A delightful raspberry coulis recipe with a touch of orange zest and a silky texture, perfect for desserts.
Combine the raspberries and sugar in a saucepan and heat over medium heat until the sugar dissolves and the mixture starts to boil.
Stir frequently to prevent the sugar from burning.
Strain the mixture through a fine sieve to remove seeds, collecting the smooth puree in a bowl.
Use the back of a spoon to press the mixture through the sieve for maximum yield.
Return the strained puree to the saucepan and stir in the orange zest and lemon juice.
The citrus elements enhance the raspberry flavor.
In a small bowl, mix the cornstarch and water until smooth.
Ensure there are no lumps in the mixture for a smooth sauce.
Bring the puree to a gentle boil and slowly whisk in the cornstarch mixture, cooking until the sauce thickens.
Cook just until thickened to avoid overcooking.
Serve the coulis warm or let it cool before using as a topping for your favorite desserts.
Store leftovers in the fridge for up to a week.
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