Description
This delicious strawberry coulis recipe is a sweet and tangy sauce made from fresh, ripe strawberries, sugar, and lemon juice. Perfect for drizzling over desserts like ice cream, pancakes, or yogurt, this coulis highlights the vibrant summer flavors with a smooth, luscious texture. The stovetop simmering and blending process gently enhances the strawberries’ natural sweetness while balancing it with bright citrus notes.
Ingredients
Scale
Ingredients
- 24 ounces chopped fresh strawberries
- 3/4 cup sugar
- 2 tablespoons lemon juice
Instructions
- Combine Ingredients: In a medium saucepan, add the chopped strawberries, sugar, and lemon juice. Stir gently until the strawberries are well coated with sugar.
- Cook Mixture: Place the saucepan over medium-high heat and stir constantly until the mixture comes to a boil. Then reduce the heat to medium-low and simmer for about 20 minutes, mashing the strawberries occasionally with a spoon to release their juices.
- Blend the Coulis: Remove the saucepan from heat. Use an immersion blender to puree the mixture until smooth, or mash with a fork or potato masher for a chunkier texture.
- Strain Sauce: Pour the pureed mixture through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract all the juice while leaving seeds and pulp behind. Discard the solids.
- Thicken the Sauce: Return the strained liquid to the saucepan and cook over medium heat for an additional 10 minutes, stirring occasionally, until the coulis thickens to coat the back of a spoon.
- Cool and Store: Remove from heat and let the coulis cool to room temperature. Store in an airtight container in the refrigerator if not using immediately. For best flavor, bring to room temperature before serving.
Notes
- Use ripe, fresh strawberries for the best flavor and vibrant red color.
- Adjust sugar to taste depending on the sweetness of your strawberries.
- Straining removes seeds for a smooth texture but can be skipped for a more rustic sauce.
- Store strawberry coulis in the refrigerator for up to one week.
- Bring refrigerated coulis to room temperature before serving to enhance flavor.
