DINING HALL HOURS VT

Recipe for Dinner

Raspberry Coulis

SERVES 4

225 g/8 oz/1/2 fresh or frozen raspberries 75 g/3 oz/1/2 cup caster (superfine) sugar Juice of 1 lemon

Hull the raspberries, discarding any bad ones. Wash quickly and drain on kitchen paper. Either liquidize all the ingredients to a soft puree or pass them through a nylon sieve (strainer) (never metal as it discolours the fruit). Serve as an accompaniment to ice cream or other frozen desserts.

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