Black Raspberry Coulis

To go with our smoked lamb, I made a coulis with maple syrup and black raspberries Anya picked and froze last year. Easy recipe — a pint of black raspberries (thawed) and about 1/3 cup of maple syrup (this would be a “to taste” kind of thing!). Boil for about ten minutes to break down the berries a bit, run it all through a blender, then use fine mesh cloth to strain out the seeds. It will set up as a jam once it cools, but it’s a nice sauce to drizzle over food whilst it is still hot.

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