1 1/4 pints fresh very ripe blackberries-Himalayan if can find them
3/4 cup sugar, or to taste
Juice of one lemon
Remove leaves and stems, and rinse quickly in a colander and drain well. Too much residual water will make the sauce runny and dilute.
Add the berries and sugar to a food processor and puree. Taste and add lemon juice as needed.
Strain through a fine mesh strainer and refrigerate until needed. Use within a day or two to keep the flavors bright. Use the coulis on desserts or in savory roles.
To convert this classic of nouvelle cuisine to a savory role, sauté a little shallot (about 1 tablespoon) and thyme in a touch of butter to soften and the shallots and color them a little. Add 2 ounces of berry or wine vinegar, 1 ounce brandy, and cook to reduce 80%. Allow mixture to cool a few minutes and then make the coulis with only 1/2 cup of the sugar and adding in the shallot and thyme mixture. To use this, heat gently on the stove or on a double boiler and then use as you will. Excellent on grilled chicken, lamb chops, or pork.
Putting this in a squeeze bottle is a great way to dispense in a decorative fashion. You can find these bottles at beauty-supply houses or restaurant supply stores.