Chambord Coulis with Summer Berry Salad

Research into the health benefits of eating berries has been rife with good news for those of us who love these delicious little fruits. Most are naturally sweet and delicious straight up, but for something a little more decadent, try this tasty treat:

Ingredients:
For the coulis:

• 600g raspberries
  
• 1/2 cup sugar
  
• 1/4 cup Chambord liquer
  
• juice of one lemon

For the salad:

• 1/2 pint raspberries
  
• 1/2 pint blackberries
  
• 1/2 pint strawberries
  
• 1/2 pint blueberries

Directions:

Press 600g raspberries through a fine sieve or cheesecloth.
Reserve raspberry pulp.
Combine raspberry juice with lemon juice, Chambord and sugar.
Slowly bring coulis to a boil, stirring to dissolve sugar.
Simmer coulis gently 5-10 minutes until slightly thickened.
Wash fruit.
Hull strawberries.
Chop strawberries into pieces of similar size to the smaller berries.
Gently toss berries together.
Drizzle a small amount of coulis over berries and enjoy.

Notes:

Fresh berries are best enjoyed, well, fresh! Pick or purchase only the amount you need for today. The coulis has a longer shelf life and leftover sauce can be bottled and stored in the refrigerator.

Don't discard your raspberry pulp! It contains a lot of flavour and goodness and can be put to many a delicious use, especially as a low-sugar alternative to jam. Unlike jam, however, the fresh raspberry pulp doesn't keep well. Refrigerate any unused portions and try to enjoy them within a day or two of pulping. (I enjoy raspberry pulp as a spread on waffles, whole wheat pancakes, muffins or toast. It is also delicious in this little recipe.)

The presentation ideas shown below have drifted a fair distance outside the realm of "healthy" desserts, but if you've decided today is a day for indulgence:


Chambord Coulis and Summer Berry Salad with Waffles and Chocolate Ice Cream



Chambord Coulis and Summer Berry Salad with Cheesecake