Raspberry Coulis – cooked (Sauce Melba)

Raspberry Coulis – cooked (Sauce Melba)


65g frozen raspberries

30g sugar

15ml water

Lemon juice, to taste


Place in a pan, simmer gently for 15 minutes.

Adjust acidity and sweetness with either sugar or lemon as needed.

Push through a drum sieve, discard seeds.

Store in the cool room.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

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