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Strawberry Coulis

Strawberry coulis is a vibrant, smooth sauce made by simmering fresh strawberries with sugar and lemon juice until they burst and release their juices. The mixture is then puréed until silky and strained for a glossy, ruby-red sauce with a slightly tangy-sweet flavor. It has a thick, pourable consistency perfect for drizzling over desserts or stirring into beverages.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Main Course
Cuisine: French
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh strawberries hulled and halved
  • 1/4 cup granulated sugar adjust to taste
  • 1 tablespoon lemon juice freshly squeezed

Equipment

  • Saucepan
  • Blender or immersion blender
  • Fine sieve or strainer

Method
 

  1. Place the strawberries, sugar, and lemon juice into the saucepan, and turn the heat to medium. Bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.
  2. Allow the strawberries to cook until they soften and begin to burst, about 8-10 minutes. You’ll notice the aroma deepening and the mixture thickening slightly.
  3. Remove the saucepan from heat and let it cool for a few minutes until safe to handle.
  4. Transfer the cooked strawberries and juices to a blender or use an immersion blender directly in the pan. Blend until smooth and velvety, with no large chunks remaining.
  5. Pour the purée through a fine sieve or strainer into a clean bowl, pressing gently to extract as much liquid as possible and remove seeds or pulp for a silky texture.
  6. Taste the coulis and adjust sweetness or acidity if needed by adding a little more sugar or lemon juice, then stir to combine.
  7. Pour the finished sauce into a jar or serving dish, and refrigerate for at least 30 minutes to let flavors meld and the sauce chill.
  8. Once chilled, give the coulis a gentle stir, then drizzle over desserts like ice cream, panna cotta, or pancakes, or use as a vibrant addition to drinks.

Notes

Store in an airtight container in the refrigerator for up to one week. Can be frozen for longer storage.