 | Coulis with a Concentrate3/4 cup Liza Cheng |
| • | 3/4 cup The Perfect Purée concentrate of your choice, thawed |
| • | 1 cup granulated sugar |
| • | 1/4 cup lemon juice |
| • | cornstarch slurry to thicken to desired consistency |
| Method: | |
| 1. | Slowly add the sugar to the concentrate. |
| 2. | Bring to a boil. |
| 3. | Reduce mixture over heat to desired consistency. |
| 4. | Thicken with cornstarch slurry if necessary. (Cornstarch slurry is a mixture of water and cornstarch to add into mix to make a thicker sauce.) |
| 5. | Sauce is ready to serve at this point or it may be stored (wrapped tightly) under refrigeration for up to one week. |