Raspberry coulis

From issue #9.
Photography by Photograph by Minka Firth.

    INGREDIENTS

    300 grams frozen raspberries
    icing sugar
    1 lime

    METHOD

    Purée the raspberries in a food processor with 1 tablespoon of icing sugar. Taste for sweetness, adding more sugar if needed. Blend again and add a good squeeze of lime juice. Push the coulis through a fine sieve to remove the seeds. Set aside.

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