3 Easy Steps to Make a Fruit Berry Coulis
Coulis is just a fancy word for “sauce” made primarily from fruit (or vegetables). In the summertime when farmer’s markets and grocery shelves are overflowing with fresh produce, consider making a fruit berry coulis to use as a side sauce for desserts, to top your favorite ice cream, or as part of a parfait.
A tangy raspberry or strawberry coulis is especially delicious served alongside a piece of chocolate or vanilla cake. Blackberry or blueberry coulis is a light and sweet addition to a creamy dish of vanilla ice cream or to blend with yogurt to make a parfait. Let your imagination run wild.
The only important consideration is to decide if you want a tangy or sweet coulis. For a tangy coulis, use the smaller amount of sugar while a slightly sweeter coulis requires the larger amount. Taste as you go along because the same type of fruit can have a different sugar content from week to week and require different amounts of sweetener. Adjust as needed.
The recipe below is a variation of the recipe for Raspberry Coulis from More Great Good Dairy-Free Desserts by Fran Costigan (a cookbook highly recommended and available at www.amazon.com.) with less sugar and more lemon. Simply gather the fruit, pulverize the ingredients, and strain over a fine mesh sieve.
Berries – raspberries, blackberries, blueberries, and strawberries – are my fruit of choice for a berry coulis, which requires only three ingredients: berries, lemon juice, and sugar. 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)
- Pulverize the sugar to a fine grain in a small food processor. Place 1/4 cup of the fine sugar (reserving the remainder to adjust the taste of the final coulis or to use at a later time), the lemon juice, and the berries into a blender.
- Pulverize the mixture for about 1 minute.
- Strain the fruit mixture over a bowl with a fine mesh sieve.Use a spatula to stir the coulis (this encourages the liquid to move through the strainer leaving the seeds in the strainer).
Coulis can be poured on a plate, in a dish, or over a dessert but to ante up the presentation, consider pouring the coulis into a plastic squeeze bottle with a small pourer top (available at any kitchen supply store or through www.amazon.com). Create lines of decorative sauce on a plate or criss-cross the lines of the coulis to create a beautiful dessert plate (Hint: raspberry, blackberry and strawberry coulis work better with lines; blueberry coulis is better spooned). After decorating, simply place a piece of cake or your dessert of choice on the decorated plate and serve.