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Raspberry Coulis
Makes 6 1 oz (2 tbsp) servings, with 25mg each
6 oz raspberries (fresh or frozen)
2 Tbsp Azuca simple syrup
1 tsp (or to taste) lemon juice
Combine raspberry, Azuca simple syrup and lemon juice in a small sauce pan, over medium heat. Continue to cook, stirring frequently, until the raspberries break down completely and the sauce is heated through (but not boiling).
Strain sauce with a mesh sieve, pressing with a rubber spatula until all liquid is extracted.
Serve 2 Tbsps over ice cream, yogurt, pancakes, on cheesecake or flourless chocolate cake.
