How To Make Fruit Coulis Recipe
I absolutely love this berry coulis recipe because it’s ridiculously simple yet transforms any ordinary dessert into an Instagram-worthy masterpiece. Plus, the sweet and tangy blend of fresh berries and lemon juice instantly evokes those cozy, nostalgic summer vibes whenever I have it.
I love how a straightforward fruit coulis can make any dessert sparkle. Taking 2 cups of fresh or frozen berries, like raspberries or strawberries, and marrying them with 1/4 cup of granulated sugar and a drizzle of lemon juice yields a sauce that is much more than just a healthful vitamin- and antioxidant-rich topping.
Ingredients
Berries possess a wealth of antioxidants, fiber, and taste, making them an outstanding fruit choice.
Sugar, in its granulated form, serves to sweeten and balance any tartness present.
Lemon Juice: Amplifies the fresh sensation and contributes sourness.
H2O: Modifies thickness and provides a smooth, flowing texture.
Ingredient Quantities
- 2 cups of fresh or frozen berries (such as raspberries, strawberries, blueberries, or blackberries)
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon water (optional, for consistency)
Instructions
1. If fresh, rinse the berries under cold water. For frozen, there’s no rinsing required.
2. In a medium pot, mix the berries, sugar, and lemon juice.
3. Set the saucepan over a medium flame and stir now and then until the sugar melts and the berries start to break up, about 5-10 minutes.
4. A potato masher or wooden spoon can be used to achieve the consistency you want when mashing your berries.
5. Lower the heat and let the mixture bubble away for about 10 minutes. It should thicken a bit more.
6. Should the coulis appear too thick, adjust the consistency by adding 1 tablespoon of water.
7. Take the saucepan off the heat and let it sit for a few minutes to cool.
8. Pour the mixture through a fine-mesh sieve into a bowl to get rid of seeds and pulp. Use the back of a spoon to press the mixture into the sieve—that’s where the good stuff is!
9. Place the smoothly pureed coulis into either a serving or storage container.
10. Let it cool completely before it is used as a topping for desserts such as cheesecakes, pancakes, or ice cream. Any leftovers should be stored in an airtight container in the refrigerator, where they will keep for about a week.
Equipment Needed
1. Medium pot or saucepan
2. Spoon for stirring
3. Potato masher or wooden spoon
4. Fine-mesh sieve
5. Bowl
6. Container with lid (for storage)
7. Measuring cups and spoons
FAQ
- Can I use other fruits besides berries?Of course, fruits other than those specified can be used, such as mangoes, peaches, or cherries. Adjust the sweetening as necessary because different fruits have different amounts of natural sugars.
- Do I need to strain the coulis?It is recommended to strain for a smooth texture, particularly when utilizing fruits with seeds such as blackberries or raspberries. However, it is optional.
- How long can I store fruit coulis?In an airtight container in the fridge, fruit coulis will keep for one week at the most.
- Can I freeze the coulis?Certainly, fruit coulis can be frozen for three months. Thaw in the refrigerator before use.
- Is the water necessary?Water is not necessary and can be used to make the coulis thinner if it is too thick.
- What can I serve with fruit coulis?Coulis of fruit goes very well with desserts such as ice cream, cheesecake, or waffles, or pancakes. It might also be used to top yogurt or oatmeal.
Substitutions and Variations
A mix of diced mangoes and peaches can replace 2 cups of fresh or frozen berries for a tropical take on the filling.
You can use honey or maple syrup as a natural sweetener in place of 1/4 cup granulated sugar.
Lime juice or a splash of orange juice can be used in place of 1 tablespoon fresh lemon juice for a varying citrus flavor.
If you’re using juicy fruits, you can leave out the 1 tablespoon of water. You can also replace the water with orange juice for a more flavorful option.
Pro Tips
1. Balance Sweetness and Tartness: Taste your berries before cooking and adjust the sugar and lemon juice according to their sweetness or tartness. Some berries might need more sugar, while others might do well with an extra dash of lemon juice.
2. Enhance Flavor with Herbs: For an intriguing depth of flavor, consider adding a sprig of fresh thyme or basil while the coulis simmers. Remove the herb before straining for a subtle, aromatic note.
3. Consistency Control: If you prefer a thicker coulis without adding extra sugar, consider reducing the mixture over low heat for a longer period, ensuring you stir frequently to prevent burning.
4. Serve Warm or Cold: While the recipe suggests using the coulis cool, it’s also delightful when served warm, especially on pancakes or waffles. Just lightly reheat it before serving if desired.
5. Storage Tip: To prolong the life of your coulis beyond a week or to have it handy for future use, consider freezing small portions in ice cube trays. Once frozen, transfer the cubes to a zip-lock bag, allowing you to thaw just what you need later.
How To Make Fruit Coulis Recipe
My favorite How To Make Fruit Coulis Recipe
Equipment Needed:
1. Medium pot or saucepan
2. Spoon for stirring
3. Potato masher or wooden spoon
4. Fine-mesh sieve
5. Bowl
6. Container with lid (for storage)
7. Measuring cups and spoons
Ingredients:
- 2 cups of fresh or frozen berries (such as raspberries, strawberries, blueberries, or blackberries)
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon water (optional, for consistency)
Instructions:
1. If fresh, rinse the berries under cold water. For frozen, there’s no rinsing required.
2. In a medium pot, mix the berries, sugar, and lemon juice.
3. Set the saucepan over a medium flame and stir now and then until the sugar melts and the berries start to break up, about 5-10 minutes.
4. A potato masher or wooden spoon can be used to achieve the consistency you want when mashing your berries.
5. Lower the heat and let the mixture bubble away for about 10 minutes. It should thicken a bit more.
6. Should the coulis appear too thick, adjust the consistency by adding 1 tablespoon of water.
7. Take the saucepan off the heat and let it sit for a few minutes to cool.
8. Pour the mixture through a fine-mesh sieve into a bowl to get rid of seeds and pulp. Use the back of a spoon to press the mixture into the sieve—that’s where the good stuff is!
9. Place the smoothly pureed coulis into either a serving or storage container.
10. Let it cool completely before it is used as a topping for desserts such as cheesecakes, pancakes, or ice cream. Any leftovers should be stored in an airtight container in the refrigerator, where they will keep for about a week.