Fruit coulis (for ice cream or yoghurt)

Pour over or add to ice cream or yoghurt.

Blackberry coulis
250g fresh blackberries
25g sugar
25 ml lemon juice
Combine all of the ingredients in a small saucepan.
Cover and cook over low heat for about 20 minutes, checking occasionally to make sure it doesn’t dry out (the moisture from the berries should prevent this).
Transfer to a food processor or blender and puree.
Pass through a sieve, using a spoon or spatula to force through everything but the seeds.

Raspberry coulis
Small punnet (125 gm) raspberries
2 tablespoons sugar
1 teaspoon fresh lime juice
Combine all the ingredients in a blender or food process and puree until smooth.
Pass through a fine sieve using a rubber spatula or the back of a wooden spoon until only the seeds are left.
Discard the seeds.

Strawberry coulis
300g fresh, ripe strawberries
1 tablespoon water
1 tablespoon lemon juice
2 teaspoons sugar
Rinse and hull the strawberries.
Put them in a food proccesor or blender and pulse two or three times. You don’t want a puree here! Just break them up a bit.
Combine all the ingredients in a sauce pan and cook over low heat for about 10 minutes. Don’t bring it to the boil. Cook it slowly.
Serve hot or cold over ice cream or with another dessert.

Cooks tip: Fruit coulis will last around 3 days if refrigerated.