Easy Strawberry Coulis Recipe (Video) (2024)

FAQs

What is the recommended rate of sugar to fruit when making a fruit coulis? ›

To make 2 cups of fruit berry coulis, gather the following ingredients: 4 cups of berries. 1/4-1/3 cup of sugar (1/4 cup for a more tangy coulis and 1/3 cup for a sweeter coulis) Juice of 1/2 lemon (preferably a Meyer lemon but a traditional lemon is fine)

What is a strawberry coulis. The word makes it sound fancy, but all it is simply a strawberry sauce. Literally that's it. It is a smooth, 3 ingredient sauce made from pureed and strained strawberries, sugar, and lemon juice.

Put the raspberies and the sugar syrup in a blender and puree. Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using. The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

Something that distinguishes coulis from other sauces is that the purée is not cooked. You might cook the fruit first, if it's necessary to soften it, but once it's soft you add optional ingredients, purée, strain and you're done.

Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.

Coulis just means it's strained, so raspberry coulis for example, doesn't have the little seeds in it. A purée is a mashed vegetable/fruit, whereas a coulis is strained and (possibly) thinned with a little water and maybe, with added sugar.

Lemon: Freshly squeezed lemon juice adds brightness and acidity to the coulis. Make sure it's freshly squeezed—it really makes a difference in the flavor! Lemon zest enhances the flavor even more and makes the sweet berries really shine!

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

Puree vs coulis

Coulis is a term that you hear bandied about a lot in the restaurant industry, but isn't that just a posh term for fruit puree? While fruit compote can be thought of as being similar to fruit coulis, a coulis is usually cooked for a while longer to make the fruit very soft.

Carefully pour the coulis evenly among the holes of an ice-cube tray. Place the ice-cube tray in the freezer until firm.

What to do with raspberries that are going bad? ›

One way to both cook the berries and preserve them is by making jam. Any leftover berry will do, and you can toss your bruised and blemished fruit into the pot. While refrigerator jam is easier, canning keeps it lasting longer. Blueberry jam, cherry jam, raspberry jam, which are you making this summer?

Recipe: Easy Uncooked Fruit Coulis

2 cups fresh or frozen fruit (such as berries, mango, peach, or raspberry) 2-4 tablespoons granulated sugar, to taste. 1-2 tablespoons lemon juice (optional, to taste)

Extra cornstarch may need to be added to thicken and achieve the perfect consistency. Why is my strawberry sauce not thickening? I always use a cornstarch slurry to thicken berry sauces rather than cook longer to evaporate the moisture.

All kinds of fruits or vegetables can be made into coulis, but common types are raspberry, apricot or red pepper. Coulis are usually drizzled over desserts or savoury dishes, but they can also be used in sauces to enhance their flavour.

(2)Most jam recipes call for a 1:1 ratio of fruit to sugar. I usually use a 75 % ratio, or 1 ½ pounds of sugar to every 2 pounds of fruit, unless the fruit is not very sweet, in which case, I adjust accordingly.

Place your clean, hulled, sliced fruit into a bowl. Sprinkle with sugar. Use 2 Tbsp of sugar per cup of fruit. The amount of sugar can vary depending on how ripe your fruit is and how sweet you want your fruit.

Tips for the best homemade jam:

Jam makers suggest no more than 1 cup of sugar for each cup of fruit, or you won't be able to taste the fruit. Marisa McClellan's (from Food in Jars) favorite ratio is two parts fruit to one-part sugar. Get creative.

Does this mean run from the produce aisle screaming? Definitely not. But it might be smart to keep an eye on fruit-based sugar consumption. The American Heart Association recommends no more than 26 grams of sugar per day for women, or 36 grams per day for men.