- 2 cups raspberries (about 12 ounces), rinsed
- 3/4 cup Simple Syrup
- 1 1/2 tablespoons fresh lemon juice
- 1/2 tablespoon cornstarch
- Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat. Simmer, stirring occasionally, until the berries are very soft, about 10 minutes.
- Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve. Pour into the simmering raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
- Strain through a fine-mesh wire sieve into a medium bowl; discard the seeds. Cool completely, then cover and refrigerate until ready to use. (Freeze any leftover coulis in a plastic container for up to one month.)
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