Berry Coulis

Here’s one classic sauce that is very simple to make and a great way to dress up many types of desserts. Serve the coulis with cheesecakepound cakeice cream, chocolate tortes and cakes, dessert souffles, pancakesFrench toast, waffles, or crêpes. I even like to stir some into plain Greek yogurt for an afternoon snack. The ripeness of the fruit will affect the sweetness of the coulis making the exact amount of sugar in this recipe variable. Start with 5 tablespoons, then add more if you prefer a sweeter coulis.

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Berry Coulis

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Ingredients:

  • 12 ounces fresh raspberries (or thawed if frozen), or blueberries, blackberries, or strawberries (fresh strawberries hulled and sliced, if using)
  • 1/4 cup water
  • 5 – 7 tablespoons granulated sugar
  • 1/8 teaspoon table salt
  • 2 teaspoons lemon juice

Directions:

  1. In medium saucepan, bring berries, water, 5 tablespoons sugar, and salt to a bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer.
  2. Transfer mixture to blender or food processor and puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing and stirring puree with a spoon to extract as much puree as possible. Discard seeds. Stir in lemon juice and additional sugar, if desired. Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons water.)

Yields: 1 ½ cups
Prep Time: 10 minutes

Source: Cook’s Illustrated, May 2003

10 Responses to “Berry Coulis”

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    1
    thekalechronicles — April 12, 2012 @ 1:32 pm

    Oh, raspberries and raspberry coulis…where is spring?

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    2
    my recent favorite books — April 12, 2012 @ 1:49 pm

    yummm.. this sounds so good! Im a big fan of strawberries and rasperries! =)

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    3
    imagesbytdashfield — April 12, 2012 @ 4:01 pm

    This stuff is killer on ice cream!

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    4
    Chung-Ah (@damn_delicious) — April 12, 2012 @ 10:44 pm

    Yum! I’ll need to whip up a jar of this soon so I can slather it on my toast in the mornings.

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    5
    ChgoJohn — April 13, 2012 @ 7:54 am

    I usually serve a little raspberry coulis drizzled over cheesecake. YUM!

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    6
    MommaMary — April 13, 2012 @ 8:21 am

    Thanks for such a great recipe. One of those things that I love eating at a restaurant, but never thought to make at home.

  7. Pingback: Classic Panna Cotta | Sweet Pea's Kitchen

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    7
    Just A Smidgen — April 14, 2012 @ 10:11 am

    Lovely.. I was waiting for this after reading about your panna cotta:)

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    8
    Rufus' Food and Spirits Guide — April 14, 2012 @ 12:12 pm

    Goes good on everything!

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    9
    Blue Sky Happy — April 15, 2012 @ 9:59 am

    Yum! Had to pin this one.

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