Coulis goes well with pancakes, ice creams, creamy tarts and cheesecakes. Or serve it with sliced bananas for a simple but delicious dessert.

This coulis will keep in the fridge for a couple of days, or it can be frozen for later use.

Strawberries can be used instead of raspberries, and of course you can use plain elderflower cordial if you don't have elderflower and rose cordial.


  • 400g Raspberries
  • 100g Sugar
  • 1tbsp Lemon juice
  • 60ml Elderflower and rose cordial


  • STEP 1

    Put the raspberries and sugar into a saucepan, and heat until the sugar starts to boil and the raspberries go mushy.

  • STEP 2

    Push through a sieve to remove the pips, using the back of a spoon to press the fruit pulp through.

  • STEP 3

    Add a tablespoon of lemon juice and 60ml of the elderflower and rose cordial. Taste, and add more lemon if you think it needs it.

This recipe is an extract from Eat Your Weeds! by Julie Bruton-Seal and Matthew Seal., published by Merlin Unwin Books.

Eat Your Weeds book cover

Main image: An elderflower drink. © Katrin Benary/Getty


Julie Bruton-SealHerbalist, iridologist and cranio-sacral therapist

Julie Bruton-Seal is a Fellow of the Association of Master Herbalists (AMH). She and husband Matthew teach courses and workshops in herbal medicine, foraging and distilling.

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