In the summer, when strawberries are a-plenty, sweet and cheap, make them with fresh strawberries.
But if you fancy some strawberry sauce or coulis in the winter, then frozen strawberries are just perfect for this recipe too.
What is Strawberry Coulis?
Strawberry Coulis is strawberries cooked for the briefest of time with sugar and some lemon juice. This cooked mixture is then strained (below), giving you a smooth, “clean”, bright red sauce that you can drizzle to your heart’s content.
While you struggle not to lick the spoon!
Leave your cooked strawberry sauce to cool for 10 minutes before straining, using a medium mesh strainer. If your sauce is still hot, don’t use a plastic strainer, as it will melt!
What about Raspberry Coulis Recipe?
The same recipe works for raspberries. You can make raspberry coulis or raspberry sauce in the exact same manner, using fresh or frozen raspberries. The only thing you have to do is up the sugar content to 200g (1 cup), as raspberries are naturally tart.
How to Use Strawberry Coulis?
Use it any which way you can think of! Use this strawberry sauce for panna cotta, on ice cream, with rice pudding, on shortcakes, with cheesecakes, and so much more. The following are just some of the recipes I use it for:
Vanilla Cheesecake Mascarpone Panna Cotta with Strawberry Swirl Coeur à la Crème, French dessert
Strawberry Coulis (sauce) vs Strawberry Compote
If you don’t strain the cooked strawberry mixture, then you’ll end up with a lovely strawberry compote, as in the image below. Perfect as topping, use it just like you would coulis, the soft mushy fruit is delicious!
What to do with the leftover fruit from Strawberry Coulis?
Use it in exactly the same manner you would use the strawberry compote and coulis. In other words:
- top ice cream with it – sundaes or layered ice cream
- have it with some mascarpone
- whip some double (thick) cream and have it that way
- bake with it! Add it to any cake or cookie batter/dough
Let’s get our aprons on!
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Lin xx
Strawberry Coulis and Raspberry Coulis
Ingredients
- 400 g (14oz) punnet of fresh (frozen will work too, and might be cheaper out of season)
- 120 g (4oz) white sugar
- 1 Tbsp fresh lemon juice
Instructions
- Rinse the strawberries and slice them in half. You may need to slice the bigger ones into quarters.
- Place them in a pan and add the sugar and lemon juice.
- Bring to a simmer on medium-low heat.
- Stir, then turn the heat right down and simmer everything for 10 minutes.
- You can skim the small amount of foam that rises to the surface, if you like. I tend to do it after straining. But half the time, I don’t bother. It’s up to you, it’s prettier without the foam, naturally.
- Strain, using a medium mesh strainer, metal if you are not waiting for the sauce to cool down. A plastic strainer will melt with the heat. Push down on the cooked fruit with the back of a spoon, to extract as much of the sauce as possible. Voíla, you have yourself some strawberry coulis!
Waaay too sweet. I added 80 g of sugar and it is still too sweet, so be careful with the amount of sugar.
Hi Lina, you want this coulis to be very sweet, because the whole point behind it, is that in enhances whatever you drizzle it on. You are not meant to be smothering your dessert with it. So it needs to be pretty sweet.
Also, how sweet your coulis ends up being, depends a lot on your strawberries. If your strawberries are sweet, then your sauce will be sweet.
Can you freeze it
Hi Anne, yes you can. I do it in small portions so I defrost only what I need.