This is a flexible recipe for a classic berry coulis: use just one type of berry or a combination. Passing the mixture through a fine-mesh strainer produces a smooth, glossy sauce, but you can skip the step if you prefer something more rustic. The coulis will keep in the refrigerator for 4 to 5 days and also freezes well. Serve over ice cream, cheesecake, pound cake or other plain cakes.
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 servings (about 1 cup) |
Ingredients
- 12 ounces fresh raspberries, blackberries, blueberries or strawberries, or a mix (if using strawberries, hull and quarter them)
- 1/2 cup sugar
- 1 tablespoon fresh lemon juice
- Pinch kosher salt
Instructions
- Combine the berries, sugar, lemon juice, salt and 1 tablespoon water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the berries begin to give off their juice, 1 to 2 minutes. Adjust the heat so the sauce is simmering rapidly and cook until the berries have broken down, 4 to 5 minutes. Let cool slightly.
- Transfer to a blender and blend until smooth. Pour the mixture through a fine-mesh strainer, pressing on the solids to extract as much of the sauce as possible. Serve the sauce cold or at room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 142 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 6 g |
| Sugar | 29 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 31 mg |