These very simple raspberry coulis pots are great to keep in the fridge ready to add to yoghurt or pour over ice cream or your favourite dessert. We like to keep the seeds in the sauce, for a more rustic style coulis.
Add all ingredients to a saucepan and bring to the boil. Reduce heat immediately and simmer, using a fork to break up the fruit until it has a sauce consistency. Stir and remove from heat. Allow the sauce to cool and add to the glass pots. The coulis should keep in the fridge for 5-7 days. Enjoy!