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blackberry coulis

 

400g blackberries (frozen is ideal)

1 tbsp water

1 tbsp sugar

Put the blackberries and water in a pan, cover and cook on a low heat until soft. Cool, and rub through a sieve, discarding the seedy pulp when you have as much juicey sauce as possible.

Sweeten to taste - about a tablespoon of sugar should do it, heat very gently to dissolve the sugar (careful not to make it set!).

Can be made in advance and frozen.

Ideal in other blackberry recipes, or as sauce on icecream etc.

 

©colour it green 2009