Strawberry coulis is a delicious, sweet, and tangy sauce made from fresh strawberries, sugar, and lemon juice. It's perfect for adding a burst of fruity flavor to a variety of desserts and dishes.
This simple recipe requires just a few ingredients and can be made in under 20 minutes. Whether you're looking to elevate your ice cream, cheesecake, or pancakes, strawberry coulis is a versatile and easy-to-make sauce that brings a touch of elegance and a pop of color to your creations.
Why This Recipe Works
This strawberry coulis recipe works so well because it enhances the natural sweetness of fresh strawberries with just the right amount of sugar and a hint of lemon juice for a balanced, tangy finish. Cooking the strawberries down helps to concentrate their flavor, while blending and straining the mixture results in a smooth, velvety sauce that is both visually appealing and delicious. The optional addition of cornstarch ensures that the coulis has the perfect consistency for drizzling over your favorite desserts.
You should make this recipe because it's incredibly easy and quick to prepare, requiring minimal effort for maximum flavor. The ingredients are simple and likely already in your kitchen, making this a go-to recipe whenever you need a versatile and impressive sauce. Plus, homemade strawberry coulis allows you to control the sweetness and quality, ensuring a fresh and vibrant taste that store-bought versions can't match. Whether you're a seasoned cook or a beginner, this recipe is sure to become a favorite in your culinary repertoire.
Ingredients
Fresh Strawberries:The main ingredient, providing a sweet and tangy flavor. Substitute: Frozen strawberries (thawed and drained).
Sugar:Adds sweetness and helps break down the strawberries. Substitute: Honey or agave syrup for a different type of sweetness.
Lemon Juice:Enhances the natural flavor of the strawberries and adds a bit of tartness. Substitute: Lime juice or orange juice.
Water:Helps create a smooth consistency for the coulis. Substitute: Orange juice for a citrus twist.
Cornstarch (optional):Used to thicken the coulis if needed. Substitute: Arrowroot powder.
Tips
- Use ripe, fresh strawberries for the best flavor.
- Adjust the sugar to taste based on the sweetness of the strawberries.
- Blend the coulis until smooth for a perfect texture.
- Strain the coulis through a fine mesh sieve to remove seeds for a smoother finish.
- Store the coulis in an airtight container in the refrigerator for up to one week.
How to Serve
Strawberry coulis is a versatile sauce that can elevate a variety of desserts and dishes. Its vibrant color and fresh flavor make it a perfect topping for everything from ice cream to pancakes. This coulis adds a burst of fruity sweetness and a touch of elegance to any dish.
- Over Ice Cream: Drizzle the coulis over vanilla ice cream for a refreshing and sweet dessert.
- On Cheesecake: Use the coulis as a topping for cheesecake to add a fruity contrast to the rich and creamy cake.
- With Pancakes: Pour the coulis over pancakes or waffles for a delicious breakfast treat.
Similar Recipes
Strawberry Coulis
Ingredients
- 2 cups fresh strawberries hulled and halved
- ¼ cup sugar
- 1 tablespoon lemon juice
- ¼ cup water
- 1 teaspoon cornstarch optional, for thickening
Instructions
- In a medium saucepan, combine the strawberries, sugar, lemon juice, and water.
- Cook over medium heat, stirring occasionally, until the strawberries are soft and the sugar is dissolved, about 10 minutes.
- If you prefer a thicker coulis, dissolve the cornstarch in a small amount of water and add to the saucepan. Cook for an additional 2-3 minutes until thickened.
- Remove from heat and let cool slightly.
- Blend the mixture until smooth using a blender or an immersion blender.
- Strain the coulis through a fine mesh sieve to remove seeds, if desired.
- Store in an airtight container in the refrigerator until ready to use.
Nutrition
Notes
• Adjust the sugar to taste based on the sweetness of the strawberries.
• Blend the coulis until smooth for a perfect texture.
• Strain the coulis through a fine mesh sieve to remove seeds for a smoother finish.
• Store the coulis in an airtight container in the refrigerator for up to one week.