Lynda Collins emailed me with this question about fruit coulis: I unexpectedly had guests cancel a visit. I had prepared raspberry coulis as part of the dessert. Is it possible to freeze the coulis to use at a later date? For any of you that do not know, coulis is a fruit sauce usually made of berries and sugar blended together. Technically, a coulis is not cooked and it is sieved to remove any solids in the sauce. It's good as a garnish for desserts and makes a plate look pretty, it's great to pour over angel food cake, served with a sweet souffle or blanc mange, or used over ice cream. It can even be used as a ripple in ice cream if you like to make your own. It's at its fruity best when berries are in season and only a little sugar is needed to turn them from stain-your-finger-fruits to velvety, smooth coulis. The other great thing about this fruit sauce is that it freezes beautifully. When you defrost it you may need to put it in a blender or through a sieve if it separates, but it should easily restore itself. It's also a great way to put down berries when they are at their best to have a splash of summer on colder days. Raspberry Coulis: 1 cup raspberries 2 - 3 tablespoons white sugar or confectioners sugar 2 tablespoons of water if needed Put fruit and sugar in a blender or food processor, add a bit of water if necessary to blend fruit. Pass through a sieve over a bowl. Discard seeds and pulp. Use within three days over poached peaches, chocolate cake, vanilla ice cream or whatever your taste buds desire. Disagree with my advice? Want to write in and try to stump me? Leave a comment and I’ll get back to you next Monday. Click here to sign up for Christine's Food for Friends e-newsletter!