Strawberry Coulis Recipe
User Reviews
5
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Total Time
20 mins
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Servings
1 cup
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Calories
32 kcal
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Course
Condiments
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Cuisine
Australian
Strawberry Coulis Recipe
Ingredients
- 500 g strawberries Hulled, washed and roughly chopped, ripe; used frozen
- 40 g sugar plus more to taste, granulated white
- 2 tablespoon lemon juice fresh
Instructions
- Place the strawberries in a saucepan.
- Add sugar and lemon juice then give everything a stir.
- Bring to a simmer then simmer uncovered for 12 - 18 minutes (stirring occasionally) or until fruit is soft and sauce has thickened.
- Add more sugar to taste, if necessary.
- Remove saucepan from the heat and using an immersion blender (see my notes for other blending options) blend until smooth.
- Pass the sauce through a fine sieve until smooth (I use a silicon spatula to push the fruit through the sieve).
Notes
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
- Make sure you give the strawberries a bit of a stir after you add the sugar and lemon juice. This is to make sure that none of the fruit (particularly if you are using frozen strawberries) has stuck to the base of the saucepan so it doesn't burn.
- How much sugar you end up using will depend on the sweetness of the fruit. This is why I taste the sauce before I blend it so I can adjust the sweetness as needed.
- As the sauce thickens it is more likely to catch on the bottom of the pan, particularly towards the end of the cooking time.
There are a few different ways to blend (or not blend!) this strawberry sauce, depending on what you have at home.
Immersion (stick) blender - this must be done OFF the heat, or the sauce will splatter a lot. I do this in the saucepan and just tilt it to the side so the blender is fully immersed in the sauce (again to avoid splatter). Blender or food processor - allow the sauce to cool a little, then pour it in and blend away. No blender? No problem! Use a potato masher to break up any fruit that isn't already broken down and make the sauce as smooth as you can, then go ahead and strain it. You may need a minute or two more to press this thicker puree through the strainer, but you will still get the same result because the fruit is so soft.
- Immersion (stick) blender - this must be done OFF the heat, or the sauce will splatter a lot. I do this in the saucepan and just tilt it to the side so the blender is fully immersed in the sauce (again to avoid splatter).
- Blender or food processor - allow the sauce to cool a little, then pour it in and blend away.
- No blender? No problem! Use a potato masher to break up any fruit that isn't already broken down and make the sauce as smooth as you can, then go ahead and strain it. You may need a minute or two more to press this thicker puree through the strainer, but you will still get the same result because the fruit is so soft.
- Coulis a little thicker than you would like it? Just add a little water until you reach your desired consistency. Remember that this sauce will thicken slightly on standing/cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cup
Amount Per Serving
Calories 32 kcal
% Daily Value*
| Calories | 32kcal | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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