Berry Coulis

  0.0 – 0 reviews  • Gluten Free
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

  1. 12 ounces fresh raspberries, blackberries, blueberries or strawberries, or a mix (if using strawberries, hull and quarter them)
  2. 1/2 cup sugar
  3. 1 tablespoon fresh lemon juice
  4. Pinch kosher salt

Instructions

  1. 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.
  2. 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

 

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