Sweet yet fresh, vibrant, and intense strawberry flavor! Strawberry coulis is just a fancy name for a smooth and super versatile strawberry sauce that is a perfect accompaniment to cheesecakes, crepes, waffles, ice cream, and many other desserts. You can use other types of berries (blueberries, raspberries, blackberries) as well with no change in the recipe.
DO SOME PREPRinse, remove the green stems, and thickly slice the strawberries.
COOK THE STRAWBERRIESIn a medium saucepan, combine 454g sliced strawberries, 65g (1/3 cup) sugar, and 1 tablespoon lemon juice. Place over medium heat and bring to a boil, stirring occasionally.Reduce to low heat and simmer for 10 minutes, or until sauce has thickened, stirring occasionally.Note that if you’re using frozen strawberries, the cooking time may need to be longer as frozen berries release more water and will take longer to reduce and thicken.
BLEND AND STRAINTurn off the heat and use a blender or a food processor to turn it into a smooth sauce.You will know it’s done when the sauce coats the back of the spoon. To do this, stir the sauce with a spoon and then immediately trace a line across the back of the spoon with your fingertip. If the lime remains visible, the sauce is thick enough.Pass the mixture through a fine mesh strainer. This will give you a very smooth and elegant sauce.
COOLLeave to cool before serving – leave it at room temp or put in the fridge . Keep in mind that the sauce will thicken up slightly as it cools and even more with refrigeration.
Notes
>> STORAGE: Store in the fridge for up to 7 days.>> If you like to freeze it for future use, pour it into small containers then defrost as many as you need in a covered container in the fridge. The easiest way is to use an ice cube tray to freeze the sauce solid, then pop them out and store the cubes in a freezer bag.>>Berries have a small amount of natural pectin, which helps thicken the sauce. That being said, the consistency would not be thick as a jam; it is spoonable, pourable, and saucy.>>If you one to thicken it more, you need to add a cornstarch slurry when you are cooking the strawberries. A cornstarch slurry is a mixture of water and cornstarch. Be sure to mix it throughly or else it will leave white chunks in your sauce!>> For this recipe, mix together 1 tablespoon of cornstarch with 45 grams (3 tablespoons) of water. Add it in saucepan and cook together with the strawberries, sugar, and lemon (step 2 in the recipe card).