This Simple Strawberry Coulis recipe is the easiest way to make homemade strawberry sauce. It’s one I return to every strawberry season to preserve fresh berries. I use it to top ice cream, pancakes and even chocolate cake! It only takes a couple of basic ingredients, fresh ripe strawberries and about 10 minutes of hands-on time. That’s all you need to make this luscious sweet treat that just sings summer!
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Why We Love This Strawberry Coulis Recipe
If you think something called “Coulis” sounds too fussy or complicated, think again. The word coulis just means fruit sauce. And it is anything but fussy! Like my Rhubarb Compote, I assure you this is completely simple and perfect even for beginner cooks.
To make it, essentially all you do is hull and slice freshly picked strawberries. Then you cook them down with sugar (or your favorite sweetener) and a little lemon juice. This literally takes less than ten minutes to do! All that’s left is to drizzle in a little vanilla extract and puree the sauce in a blender or with an immersion blender. The hardest part is waiting for it to cool before drizzling it over your bowl of ice cream!
The jars of sauce will keep for two weeks in the fridge and you can also freeze it. Then when the mood strikes, drizzle your homemade Strawberry Coulis over Pancakes, Crepes or dessert!
Ingredients For Strawberry Coulis
Fresh Strawberries
This recipe is all about the fruit so using perfectly ripe and freshly picked locally grown strawberries is essential! They have much more flavor than those that are shipped from across the country. Avoid berries that have soft spots or bruising, but do not worry if the greens are not perfectly green. As long as the fruit is red all the way through, but not turning black, you have yourself some great strawberries for making coulis! Wash them really well in a bowl of cold water for three or four minutes.
Sugar, Honey or Maple Syrup
This recipe works with sugar, honey or maple syrup. Or you can choose your favorite non-nutritive sweetener to taste to make this a no-sugar-added recipe.
Strawberries are both sweet and tart, and depending on when they are picked their amount of natural sugars can vary widely through the season due to growing conditions including how much sun and rain they get. That’s why we call for a range of sweeteners in this recipe. You can start with 1/3 cup and see if it is sweet enough. If the sauce is still too tart, add up to a total of 3/4 cup sweetener.
Lemon Juice
When I first started making coulis I never used lemon juice, but I have found that I really love how the intense acidity really makes the fruity flavors of the strawberry pop even more. 1 tablespoon is really all you need to bring out the fruit flavors.
Vanilla
My favorite way to flavor strawberry coulis is with a little pure vanilla extract. Just one teaspoon instantly turns the sauce from one dimension to three!
I should mention, that if you happen to have vanilla beans on hand they really are exceptionally good in this. You only need half of a bean to add plenty of vanilla flavor. (Remove the pod before pureeing the sauce.)
How To Make This Recipe Step-By-Step
Step 1: Combine Strawberries with Lemon and Sweetener
Stir strawberries, sugar (or other sweetener) and lemon in a medium saucepan.
Step 2: Simmer Coulis To Soften Strawberries
Set over medium-low heat and bring to a simmer, stirring often. Simmer until the berries start to break down and the mixture is very juicy, 4 to 5 minutes.
Step 3: Puree Coulis Until Smooth
Transfer the mixture to a blender, and add vanilla. Cover, and using caution puree until smooth. This only takes a couple of seconds! Alternatively, puree with an immersion blender.
Step 4: Cool and Store
Once the coulis is smooth, transfer it to a metal bowl and set it over another larger bowl of ice water. Chill, by stirring often. Alternatively, chill in the refrigerator overnight. You can keep it in jars or a re-sealable container for two weeks in the refrigerator. It can also be frozen for 3 months.
FAQs and Expert Tips For Making Strawberry Sauce
Coulis is a pureed sauce made from fruits, berries or vegetables. Some coulis recipes require straining (so as to remove seeds.)
This brightly colored sauce is thin- texture and easily pourable the texture is sweet and pleasantly tart. It is great for a dessert topping for frozen yogurt or ice cream or spooned. It can also be used on chocolate cake or cheesecake. It also is a nice breakfast or brunch sauce to serve with pancakes, waffles and crepes. You can also serve it with oatmeal or Greek yogurt. It can also be used to add to a cocktail, lemonade or seltzer water for a strawberry-flavored drink!
You can refrigerate it for up to 2 weeks. Store it in a jar or in a small air-tight container. You can freeze it for up to 3 months. I like to use re-usable freezer jam jars to freeze it in smaller batches and only defrost what I need.
More Sauces and Strawberry Recipes To Try
Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie
Description
This Simple Strawberry Coulis recipe is the easiest way to make homemade strawberry sauce. It’s one I return to every strawberry season to preserve fresh berries. I use it to top ice cream, pancakes, and even chocolate cake! It only takes a couple of basic ingredients, fresh ripe strawberries, and about 10 minutes of hands-on time. That’s all you need to make this luscious sweet treat that just sings summer!
Ingredients
- 1 quart fresh strawberries, hulled and sliced
- 1/3 cup to ¾ cup sugar, honey or maple syrup to taste
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Stir strawberries, sugar (or other sweetener) and lemon in a medium saucepan.
- Set over medium-low heat and bring to a simmer, stirring often. Simmer until the berries start to break down and the mixture is very juicy, 4 to 5 minutes.
- Transfer the mixture to a blender and add vanilla. Cover, and using caution puree until smooth. Alternatively, puree with an immersion blender.
- Transfer the coulis to a metal bowl and set over another larger bowl of ice water. Chill, by stirring often. Alternatively, chill in the refrigerator overnight. Serve cold.
Notes
Nutritional notes are for using 3/4 cup of sugar.
Storage and Freezing
You can refrigerate it for up to 2 weeks. Store it in a jar or in a small air-tight container. You can freeze it for up to 3 months. I like to use re-usable freezer jam jars to freeze it in smaller batches and only defrost what I need.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 34
- Sugar: 8 grams
- Fat: 0 grams
- Carbohydrates: 9 grams
- Fiber: 0 grams
- Protein: 0 grams
Source: healthyseasonalrecipes.com
