Directions

1. 1

   Combine the raspberries, evaporated cane juice, and water in a microwave-safe bowl. Microwave on high until the raspberries soften and begin to break down, and the liquid comes to a gentle boil, approximately 2–3 minutes (timing varies depending on whether berries are fresh or frozen and microwave power). The mixture should be noticeably warm and the berries should have released their juices.

2. 2

   Remove the bowl from the microwave and stir in the lemon juice until well combined.

3. 3

   Transfer the cooked raspberry mixture to a blender or food processor. Pulse gently just 2–3 times to break down the fruit into a chunky puree; do not over-blend, as breaking the seeds into very small pieces allows them to pass through the sieve later, resulting in a gritty texture.

4. 4

   Pour the pureed mixture through a fine-mesh strainer set over a clean bowl. Using a silicone spatula, gently press and scrape the pulp against the strainer to extract all the liquid and soft fruit while leaving behind the seeds and any fibrous matter. The resulting coulis should be smooth, silky, and seed-free.