Strawberry Coulis

Strawberry Coulis

Strawberry coulis is a smooth, vibrant, and versatile sauce made from pureed strawberries, offering a delightful burst of fresh flavor. This simple yet elegant sauce can be used to elevate both sweet and savory dishes.

Whether drizzled over cheesecake, pancakes, ice cream, or used as a topping for roasted meats like duck or chicken, strawberry coulis adds a fruity touch that enhances any meal.

The beauty of this sauce lies in its simplicity—just a few ingredients, minimal cooking, and you’ll have a rich, silky sauce ready to impress. Best of all, it can be made with fresh or frozen strawberries, allowing you to enjoy it year-round.

Ingredients:

• 2 cups fresh or frozen strawberries (hulled if fresh)
• ¼ cup sugar (adjust based on the sweetness of the strawberries)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest (optional for added brightness)
• 2 tablespoons water (optional for adjusting consistency)

How to Make Strawberry Coulis:

Prepare the Strawberries

If you’re using fresh strawberries, start by washing and hulling them. To hull, simply remove the green tops and any hard white core. If you’re using frozen strawberries, there’s no need to thaw them first—just be aware that you may need to cook the sauce for a few extra minutes to account for the extra liquid.

Cook the Strawberries

In a medium saucepan, combine the strawberries, sugar, lemon juice, and lemon zest (if using). Place the pan over medium heat and bring the mixture to a simmer. As the strawberries cook, they will release their juices, breaking down into a rich, syrupy sauce. Stir occasionally to prevent the fruit from sticking to the pan. Let the mixture cook for about 5-7 minutes, or until the strawberries are soft and the sugar is fully dissolved.

Blend the Mixture

Once the strawberries are fully softened, remove the pan from the heat. Allow the mixture to cool slightly before transferring it to a blender or using an immersion blender directly in the pot. Blend the strawberries until you have a smooth, velvety sauce. If you prefer a chunkier sauce, pulse the mixture a few times instead of blending it fully.

Strain the Coulis (Optional)

For an ultra-smooth coulis, pass the blended mixture through a fine mesh sieve to remove any seeds or fibrous bits. This step is optional, but it results in a more refined, silky sauce, especially if you’re using it for desserts or to drizzle over delicate dishes.

Adjust the Consistency

If the coulis is too thick for your liking, you can thin it out by adding 1-2 tablespoons of water. Stir in the water gradually until you reach your desired consistency. Keep in mind that the sauce will thicken slightly as it cools.

Cool and Store

Allow the strawberry coulis to cool to room temperature before serving. If you’re not using it immediately, transfer the sauce to an airtight container and store it in the refrigerator for up to one week. You can also freeze the coulis for up to three months.

Chef’s Note:

Adjusting Sweetness:

The sweetness of the coulis depends largely on the ripeness of the strawberries. Taste the sauce as it cooks and adjust the sugar as needed. If your strawberries are particularly sweet, you may want to reduce the sugar, while more tart strawberries may require an extra tablespoon or two.

Using Frozen Strawberries:

Frozen strawberries are an excellent option for making coulis, especially when fresh strawberries are out of season. Since they may release more water than fresh berries, you might need to simmer the mixture a little longer to achieve the right consistency.

Straining the Coulis:

Straining the sauce is optional but recommended if you want a perfectly smooth texture, especially for more refined presentations like desserts. If you don’t mind a bit of texture from the seeds, feel free to skip this step.

Serving Suggestions:

Strawberry coulis is incredibly versatile. Serve it over pancakes, waffles, French toast, or crepes for a delicious breakfast treat. Drizzle it over ice cream, cheesecake, or pavlova for a decadent dessert. For a savory twist, try pairing it with roasted duck or pork—it adds a delightful sweetness that complements the richness of the meat.

Storage Tips:

This sauce stores well in both the refrigerator and freezer. If freezing, use small portions or ice cube trays to make it easy to thaw just the amount you need. Thaw overnight in the fridge or gently warm in the microwave or on the stove.

Nutritional Information

(Per serving, approximately 2 tablespoons):

• Calories: 30
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Total Carbohydrates: 7g
• Dietary Fiber: 1g
• Sugars: 5g
• Protein: 0g
• Vitamin C: 35% of Daily Value
• Vitamin A: 1% of Daily Value
• Iron: 1% of Daily Value

Strawberry coulis is a low-calorie, nutrient-rich sauce packed with vitamins, especially vitamin C, thanks to the fresh strawberries. It’s low in fat and contains minimal sugar, making it a healthy way to add flavor to your dishes. Whether you’re using it to top your morning pancakes or as a dessert sauce, strawberry coulis is a delicious and wholesome addition to any meal.

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