Eosinophilic Esophagitis Friendly Vegan Raspberry Coulis
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Learn more →Ingredients
6 servings
- 2 cups fresh or frozen raspberries
- 3 tbsp organic cane sugar
- 1 tbsp fresh lemon juice
- 2 tbsp water
- 1 pinch salt
Instructions
- 1
Combine the raspberries, organic cane sugar, lemon juice, water, and salt in a small saucepan over medium heat. Cook, stirring occasionally, until the berries have completely broken down and the mixture is bubbling, about 5–7 minutes.
- 2
Set a fine-mesh strainer over a bowl. Pour the raspberry mixture through the strainer and press firmly with the back of a spoon or spatula, working the pulp against the mesh until only dry seeds remain in the strainer. Discard the seeds.
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