A fresh, fruit-based sauce can be the perfect final touch to a variety of desserts from ice cream to soufflés. You might even use it to top off your breakfast favorites too!
Since the type of berries and their ripeness will affect the sweetness of the coulis, the amount of sugar is variable. Start with 5 tablespoons, then add more if you prefer a sweeter coulis. Additional sugar should be stirred in immediately after straining, while the coulis is still warm so that the sugar will readily dissolve. Serve the coulis with cheesecake, pound cake, ice cream, rich chocolate tortes and cakes, dessert soufflés, pancakes, French toast, waffles, or crêpes.
Makes 1-1/2 cups
Ingredients
12 ounces (2-1/2 to 3 cups) fresh or frozen-thawed raspberries, blueberries, blackberries, or strawberries (fresh strawberries should be hulled and sliced)
5–7 tablespoons granulated sugar
1/8 teaspoon salt
2 teaspoons juice from 1 lemon
Directions
In a medium saucepan, bring berries, 1/4 cup water, 5 tablespoons sugar, and salt to a bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer.
Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through a fine-mesh strainer into a small bowl, pressing and stirring puree with a rubber spatula to extract as much seedless puree as possible. Stir in lemon juice and additional sugar, if desired.
Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons of water.)
Can be refrigerated in an airtight container for up to 4 days.
