Raspberry-Lime Coulis
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Appears in Cook's Illustrated May/June 2003
Tired of thick, overly sweet fruit sauces that taste like jam? We found a way to make one with bright, fresh flavors using only a few simple ingredients.
WHY THIS RECIPE WORKS
We found that simpler was better when developing the best berry dessert sauces. Tired of thick, overly sweet fruit sauces that tasted like jam, we made a variety of sauces with bright, fresh flavors by simmering fruit, sugar, salt, and lime...