Coulis goes well with pancakes, ice creams, creamy tarts and cheesecakes. Or serve it with sliced bananas for a simple but delicious dessert.
This coulis will keep in the fridge for a couple of days, or it can be frozen for later use.
Strawberries can be used instead of raspberries, and of course you can use plain elderflower cordial if you don’t have elderflower and rose cordial.
Ingredients
- Raspberries 400g
- Sugar 100g
- Lemon juice 1 tbsp
- Elderflower and rose cordial 60ml
Method
-
Step 1
Put the raspberries and sugar into a saucepan, and heat until the sugar starts to boil and the raspberries go mushy.
Step 2
Push through a sieve to remove the pips, using the back of a spoon to press the fruit pulp through.
Step 3
Add a tablespoon of lemon juice and 60ml of the elderflower and rose cordial. Taste, and add more lemon if you think it needs it.
This recipe is an extract from Eat Your Weeds! by Julie Bruton-Seal and Matthew Seal., published by Merlin Unwin Books.
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[image id=”61763″ size=”landscape_thumbnail” align=”none” title=”Eat Your Weeds book cover” alt=”Eat Your Weeds book cover” classes=””]Main image: An elderflower drink. © Katrin Benary/Getty