Fruit Coulis with Cassis

Place the berries in a pan with the sugar and add 100ml water, Bring to the boil, reduce the heat and simmer for about 20 minutes until the bubbles look sticky. Remove and blitz with a hand blender, pass through a sieve to remove the pips. Stir in the crème de cassis and rose.

Ingredients

  • 450g soft red/black fruit
  • 150g sugar
  • 50ml crème de cassis
  • 1 teaspoon rose water