Raspberry coulis

Blitz the raspberries with icing sugar, about a quarter of their weight, in a blender or food processor until combined.

Press through a sieve over a bowl with a wooden spoon.

Variation: for a warm cooked coulis, boil the raspberries with a quarter of their weight of icing sugar until soft, crushing them with a wooden spoon, until completely broken down; take off the heat and strain through a sieve.

Taste before serving: add more icing sugar if too sharp, lemon juice if too sweet.