FOOD BEVERAGE  PARTY  LIFESTYLE                                                            WATCH EPISODES NOW: CLICK HERE.

     KQ "No Cook" Spiked Raspberry Coulis

   



Above: The KQ Spiked Raspberry Coulis is stored in a jar in the refrigerator until ready to use.

 

Ingredients
16 ounces of fresh raspberries

1/2 cup sugar
1/4 cup triple sec



Utensils and Supplies
measuring cups
food processor
small strainer (mesh colander)
large strainer (mesh colander)
rubber spatula
jar with tight-fitting lid


Above: Ingredients for the KQ Spiked Raspberry Coulis recipe.


Above: Put the raspberries in a mesh colander.  Rinse the berries thoroughly in cool water.



Above: Set up a food processor with a standard blade.



Above: Place the berries in the food processor.



Above: Add sugar to food processor.


Above: Add triple sec.


Above: Place the lid on the food processor.



Above: Blend the mixture for 30 to 45 seconds.


Above: The mixture should be well blended and have a glossy appearance.


Above: Set up a strainer over a glass measuring cup with a pour spout.


Above: Pour the blended mixture from the food processor into the strainer.


Above: Use a rubber spatula to gently move the mixture back and forth.


As you move the rubber spatula, the liquid fruit mixture will drain into the measuring cup.


Above: Continue until only the seeds and pulp are left in the strainer.  Place seeds and pulp in the compost bin.


Above: A smooth, seedless, sweet fruit mixture will be the result.


Above: Pour the coulis into a jar with a tight-fitting lid.


Refrigerate until ready to use.
 KQ Spiked Raspberry Coulis is a great accompaniment to many desserts
and an excellent addition to a cocktail.

KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
KQ "NO COOK" SPIKED RASPBERRY COULIS

Ingredients
16 ounces of fresh raspberries
1/2 cup sugar
1/4 cup triple sec



Utensils and Supplies
measuring cups
food processor
small strainer (mesh colander)
large strainer (mesh colander)
rubber spatula
jar with tight-fitting lid

Put the raspberries in a mesh colander.  Rinse the berries thoroughly in cool water.  Set up a food processor with
a standard blade.  Place the berries in the food processor.  Add sugar to food processor.  Add triple sec.  Place the
lid on the food processor.  Blend the mixture for 30 to 45 seconds.  The mixture should be well blended and have
a glossy appearance.  Set up a strainer over a glass measuring cup with a pour spout.  Pour the blended mixture
from the food processor into the strainer.  Use a rubber spatula to gently move the mixture back and forth.  As you
move the rubber spatula, the liquid fruit mixture will drain into the measuring cup.  Continue until only the seeds
and pulp are left in the strainer.  Place seeds and pulp in the compost bin.  A smooth, seedless, sweet fruit mixture
will be the result.  Pour the coulis into a jar with a tight-fitting lid.  Refrigerate until ready to use.

KQ Spiked Raspberry Coulis is a great accompaniment to many desserts and an excellent addition to a cocktail.


KQ HOME                                                                                                                                                                          


2013-15 All rights reserved.  Kitchen Queers is produced by Hightower Productions, San Francisco, California, USA