Coulis with a Concentrate

3/4 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
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.