Recipe Card-Red Berry Coulis

Max

Make this sweet sauce into a colorful, smooth fruit with just four basic ingredients and 15 minutes of cooking time.

5 from 1 vote

Prep Time 5

Cook Time 10

Course Dessert Sauce

Cuisine French

Servings 8

Calories 42 kcal

Mixed Berries 2 cups: You can use berries like raspberries, strawberries, blueberries, or blackberries either fresh or frozen. Frozen berries perform flawlessly and often save time due to their pre-cleaning and preparation.
Tip: If you prefer a smoother sauce avoid using blackberries as their seeds can be more noticeable.
Granulated Sugar 1/3 cup: This balances the berries’ inherent acidity by adding sweetness.
Check your berries’ sweetness before adding sugar. If they’re sweet add less; if sour, add mores to balance the natural tartness of the berries.
Adjustment Tip: Taste your berries first—if they’re particularly sweet you might reduce the sugar slightly, or increase it for very tart berries.
Lemon Juice 1 tablespoon: It is crucial to balance the sweetness and enhance the taste. For optimal flavor, use freshly squeezed lemon juice.
Substitution: Lime juice can be used for a slightly different citrus note.
Water 2 tablespoons: Ensure a smooth consistency by aiding in the thinning of the mixture during the cooking process.
Optional: Vanilla Extract 1 teaspoon: Enhances the overall taste of the coulis and imparts a subtle warmth.

Prepare the Ingredients: Wash and hull the berries as necessary if you’re using fresh ones, especially strawberries. Thawing is not necessary for frozen berries; they will cook down wonderfully in the pan.
Cook the berries: Put your water, lemon juice, sugar, and mixed berries in a medium saucepan. Put the pan over medium heat and cook for 8 to 10 minutes, stirring now and again. The decomposition of the berries will release their liquids, creating a colorful sauce. (Note: To keep the berries from adhering to the pan’s bottom, stir them lightly)
Mix the sauce: Remove the skillet from the heat after the mixture is boiling and the berries have softened. Let it cool a little. Next, either transfer the mixture to a standard blender or use an immersion blender right in the pot. Blend until it’s smooth.
Make Smoothness a Priority: Pour the combined ingredients into a basin and strain it through a fine-mesh sieve for a smooth coulis. Press the liquid through with a spoon, removing the pulp and seeds. This stage guarantees a silky, expertly prepared sauce.
Let it cool down and store it: Transfer the coulis to an airtight container after allowing it to cool to room temperature. It will last up to a week in the fridge. As it cools, the sauce will become somewhat thicker, making it ideal for dipping or drizzling. (Note : If you prefer a thinner sauce, whisk in a tablespoon of water before serving)

Achieving the Perfect Consistency: If your coulis feels too thick, add a splash of water or lemon juice while blending.
Avoiding Bitterness: Taste your berries beforehand; overly sour berries may require extra sugar.
Make It Ahead: This coulis can be made a day in advance to save time. The flavors intensify as it sits!
Freezing: Pour leftover coulis into ice cube trays and freeze for up to 3 months. Thaw and use as needed.

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