- Recipes & Random Thoughts
- I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.
Wednesday, July 4, 2012
Chocolate Raspberry Coulis
1 pint fresh raspberries (about 12 oz.)
1 cup sugar
1/2 cup Frambois (raspberry liquer)
1 tablespoon chocolate extract (available in baker's catalogues or internet)
Combine first 3 ingredients in a large heavy sauce pan and bring to a boil. Skim off the foam and reduce to low. Simmer for 30 minutes then strain through a chinois or fine mesh strainer pressing through as much as possible but not seeds. Stir the chocolate extract into the strained mixture. Refrigerate in a glass jar with lid up to a month. Chill coulis at least 4 hrs. before adding to sorbet mixture below. Makes about 6 oz.
Next make a medium simple syrup using 1 cup sugar to 1/2 cup water. Bring water to a boil, then add sugar and reduce heat stirring until sugar is dissolved. Simmer for 10 minutes until reduced to 1 cup syrup. Turn off heat and add 1 tbls lime juice. Pour into a glass jar and allow to cool. Should make about 1 cup. Combine the raspberry coulis and simple syrup in to a single jar and chill completely.
Seed 4 cups watermelon and cut into 1 inch cubes. Pureen cubes in a food processor until smooth. Combine watermelon puree and 1 cup raspberry syrup mixture mixing well. Chill completely. Freeze in ice cream maker according to manufacturers directions. Store sorbet in air tight container and freeze overnight.