Ingredients
6 ounces raspberries fresh if seasonal, local and ripe, otherwise frozen is best
2 tablespoons water
2 tablespoons sugar
1 pinch salt
2 teaspoons lime juice
Method
Sources
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Recipe1M+
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Lever-press citrus juicer — maximum juice, no seeds
Perfect ice spheres — minimal surface area, maximum chill
Spin-clarify juices, stocks, and sauces — crystal-clear results
Fast centrifugal juicer for fresh fruit and vegetable juice
Slow-press juicer — clarified juices for cocktails and modernist plating
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add the raspberries, water, sugar and salt to a medium saucepan. heat over medium heat until just beginning to simmer, stir occasionally. cook for about one minute, no longer than two minutes, stirring frequently. remove from heat. strain the mixture through a fine meshed strainer into a bowl. the strainer should be fine enough to prevent the raspberry seeds from getting through. use a rubber spatula to force as much of the raspberry mixture through the strainer and into a bowl. discard the seeds. add the lime juice, stir and allow to cool completely in the refrigerator. makes 3/4 of a cup of sauce, good for up to 6 servings but more likely only 4 since everyone wants more of this coulis.