Coulis with a Puree

Liza Cheng

    • 1 cup The Perfect Purée puree of your choice,  thawed
    • 1 cup granulated sugar
    • 1/2 cup lemon juice
    • (optional) cornstarch slurry, as needed
1. Slowly add the sugar to the puree.
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.