Strawberry Coulis is an elegant sister to the classic strawberry sauce. The only real difference between the two sauces is a minute or so of extra effort. Coulis is strained after it finishes simmering on the stove, creating a silky smooth and vibrant sauce.
Frequently used as a sauce over cheesecake or artistically swirled on a plate before a slice of cake is plated; strawberry coulis can elevate a simple pile of pancakes or bowl of ice cream to the next level.
What is Coulis?
A coulis is made from fruits or vegetables that are pureed and then strained to be very smooth. The result is a thin sauce that can be thickened by cooking it down and concentrating the flavors, or by incorporating a cornstarch slurry and simmering it for a shorter period of time.
Coulis is a French word that is pronounced “coo-lee,” and personally, I think it’s a pretty fun word to say. Plus, strawberry coulis sounds a whole lot fancier than super smooth strawberry sauce, doesn’t it?
If you aren’t a fan of the tiny seeds in berries, strawberry coulis may be the perfect sauce for you. On the other hand, if you prefer juicy chunks of berries in a strawberry sauce, you will love Strawberry Compote.
Strawberry Coulis
To make this recipe, you will need just three ingredients:
- fresh strawberries
- sugar
- fresh lemon juice
When fresh strawberries aren’t at their best, frozen berries can also be used in this recipe.
Strawberry Coulis Recipe
To make the coulis, combine the berries, sugar, and lemon juice in a saucepan over medium heat. Stir continuously while the sugar melts and the mixture comes to a boil.
The acidity in the lemon juice works to balance the strawberries and sugar to create a lovely sauce that isn’t overwhelmingly sweet.
Reduce the heat to medium-low and continue cooking for about 8-10 minutes, until the strawberries are soft. Use a wooden spoon or a potato masher to smash the berries a bit as they cook.
Place a fine mesh strainer over a large bowl and carefully pour the hot mixture through the sieve. Press down on the cooked berries in the strainer with a wooden spoon to extract as much of the sauce as possible.
Cool the sauce completely before transferring it to an airtight container and storing it in the refrigerator. The coulis will thicken as it cools.
If it is too thick when you are ready to use it, it can easily be thinned out by whisking a tablespoon or two of water or orange juice into it. The coulis will store nicely in the refrigerator for up to a week or in the freezer for a couple of months.
Strawberry coulis pairs amazingly well with everything from lemon cheesecake to gooey chocolate cake. I haven’t run out of ways to use this sauce yet.
Drizzle it over these light, fluffy mini lemon cheesecakes or fill these Chocolate Covered Strawberry Cupcakes with a thick strawberry coulis before topping them with strawberry cream cheese frosting and a chocolate-covered strawberry.
For a timeless dessert that will never go out of fashion, you can’t go wrong ladling it over slices of Angel Food Cake.
Strawberry Coulis
Ingredients
- 16 ounces fresh strawberries trimmed and quartered
- ⅓ cup sugar
- 1 tablespoon fresh lemon juice
Instructions
- Combine the berries, sugar, and lemon juice in a saucepan over medium heat. Stir continuously while the sugar melts and the mixture comes to a boil.
- Reduce the heat to medium-low and continue cooking for about 8-10 minutes, until the strawberries are soft. Use a wooden spoon or a potato masher to smash the berries a bit as they cook.
- Place a fine mesh strainer over a large bowl and carefully pour the hot mixture through the sieve. Press down on the cooked berries in the strainer with a wooden spoon to extract as much of the sauce as possible.
- Cool completely before transferring the sauce to an airtight container and storing it in the refrigerator.
Notes
Nutrition
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