Amy LaBelle’s Rasberry Coulis
1 bag of frozen raspberries
1/3 cup of sugar
1 tbsp lemon juice
1/3 cup of LaBelle Winery Red Raspberry Wine or other Red Raspberry Wine
1.5 tsp corn starch
2 tsp water
In a stainless steel pot cook raspberries, sugar, wine, and lemon juice on medium heat and simmer for about 10 minutes.
Make a slurry with corn starch and water, add to the pot and cook until thickened.
Strain through a chinois to remove seeds and solids.
Cool in refrigerator until time to use.