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Strawberry Coulis

 

 

Coulis is basically any sauce made from berries. We usually use strawberries, but raspberry coulis is the ‘red stuff’ that is often poured over cheesecake. Blackberries or blueberries also work well. It is ok to mix the berries into the same batch.

This is pretty free-form, with no exact quantities of anything. This is an excellent way of using fruit that is on its way out if you know what I mean. The amount of sugar and whether you add lemon juice is up to your individual taste and the sweetness of the berries you have.

Raspberries can be tart, so they may need more sugar, for example. Lemon juice adds a little “brightness” (because of the acidity), which may be what is needed. This is basically a season-to-taste operation. My goal is to have the sauce taste exactly like the berries it was made from, so I don’t add a lot of sugar.

Notes:

Use fresh berries that are somewhat past their prime but not yet spoiled. Often, I will put the few remaining berries from a container into a Ziploc freezer bag and let them accumulate in the freezer until I have a larger quantity to make a batch. Don’t use them if they are spoiled or moldy; then it’s too late.

You’ll need a fine mesh screen. Not an open mesh strainer but something with very small openings.

Diet: Gluten-free, Vegetarian, Vegan, Dairy-free