Name: Raspberry coulis
Prep time: 5 min
Total time: 5 min
Ingredients: 2 cup frozen raspberries, thawed; 1/3 cup icing sugar; 1 tablespoon grand marnier

Ingredients

2 cup frozen raspberries, thawed

1/3 cup icing sugar

1 tablespoon grand marnier

Method

1.Place three-quarters of the raspberries in a food processor or blender with icing sugar and Grand Marnier. Process until smooth.

2.Transfer to a bowl and stir through remaining raspberries. Cover and chill until ready to use.

Use fresh raspberries rather than frozen, if you like. Raspberry coulis can be made up to three days ahead of time and stored in an airtight container in the fridge.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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