So what makes it so simple?Honestly, you put everything in a saucepan and you are done. Well, not quite but almost. I like to use frozen raspberries in my coulis for two reasons. One, fresh raspberries are expensive and are not always in season. Two, it is easy to keep frozen raspberries on hand should the mood hit you (and you can’t be bothered running to the shops). They also cook easily.
To get startedThe first thing you need is a bag of frozen raspberries. I usually grab a 500g bag and use the whole lot at once. If you are only using it on one cake or to put over each serve, then I would suggest you half the recipe. Pour the bag of raspberries into a large saucepan.
The average lemon should give you about 2 tablespoons of juice
Lemon and sugarAdd 2 tablespoons of icing sugar to the raspberries. Place over a low to medium heat. Then add in the juice of one lemon. The lemon should be done to taste as it can easily overpower the raspberries. But one medium sized lemon should produce enough juice. If you are unsure about the measurement, the average lemon should give you about 2 tablespoons of juice. I keep a stock of frozen lemon juice in my freezer and one large ice cube is about a tablespoon. If you are ever using lemon zest in a recipe and not the juice, put the juice in the freezer so you always have a stock on hand. Stir the raspberries over low-medium heat until the raspberries start to break down. Use a wooden spoon to crush any raspberries that have not cooked down. Once they have all broken down, continue to simmer, stirring constantly, for a few more minutes.
You may choose to put the raspberries into a processor and process before straining if your raspberries have not broken down completely.