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Berry coulis is right at home on ice-cream. But at the same time it’s a great way to jazz up your breakfast. Dollop it on your morning muesli, pancakes, waffles, where will this deliciousness end.
250 grams (2 cups) frozen raspberries
250 grams (2 cups) frozen blueberries
1 tablespoon caster sugar
Juice from half a lemon
Place the frozen berries in a saucepan over a medium heat. Add the sugar, bring to a gentle boil and cook for 10-12 minutes until the fruit is nice and soft.
Tip into a sieve set over a bowl and use a ladle or the back of a large spoon to press the berry mixture through the sieve into the bowl below, until just seeds and fruit pulp are left in the sieve. Pour the coulis from the bowl into a sealable jar or container and leave to cool before refrigerating.