Acai & Raspberry Coulis

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Yields: 1/2 cup

1 bag frozen acai berry pulp (3.5 ounces)
1/2 cup fresh raspberries
2 tablespoons water
Blue agave nectar to taste

Combine first three ingredients in a small saucepan.  Over medium-high heat, bring to a boil.  Reduce heat to low and simmer for 10 minutes or until sauce has thickened and the raspberries have broken down.

In a blender, puree sauce until smooth.  Over a bowl, strain the sauce through a fine-meshed sieve to remove any seeds.

Taste for sweetness and add blue agave nectar to taste if needed.

Serve at room temperature or chilled.  Sauce will keep in refrigerator for up to 3 days.