A Berry Coulis is one of the simplest and most versatile sauces in the kitchen—a silky purée of fresh berries sweetened just enough to enhance their natural flavor. Bursting with vibrant color and brightness, it’s a beautiful finishing touch for desserts like cheesecake, panna cotta, ice cream, or sponge cake. With a quick variation, it can also play a savory role alongside grilled meats or roasted poultry. Light, elegant, and endlessly adaptable, this coulis captures the essence of summer berries in every spoonful.
INGREDIENTS:
1 1/4 pints fresh berries (your choice of raspberries, blackberries, strawberries, or blueberries)
3/4 cup sugar, or to taste
Juice of one lemon
METHOD:
Remove any stems or leaves from the berries. Rinse quickly in a colander under cold water and drain well—excess moisture will dilute the sauce.
Add the berries and sugar to a food processor or blender. Purée until smooth, then taste and adjust the sweetness with more sugar or balance with fresh lemon juice.
Pour the purée through a fine-mesh strainer into a bowl, pressing gently with a spoon or spatula to extract the liquid and leave behind seeds or pulp.
Transfer to a covered container and refrigerate until needed. For best flavor and color, use within 1–2 days.
Spoon or drizzle over cakes, ice cream, pancakes, or yogurt—or swirl into sparkling water or cocktails for a fruity touch.
VARIATION—SAVORY BERRY COULIS
Sauté 1 tablespoon finely minced shallot and a pinch of thyme in butter until softened and lightly golden.
Add 2 ounces of berry vinegar, wine vinegar, or brandy; reduce by 80%.
Let cool slightly, then blend with the berries using only ½ cup sugar, adding the shallot-thyme mixture. Heat gently before serving over grilled chicken, lamb chops, or pork.
NOTES: For elegant plating, transfer the coulis to a squeeze bottle for precise drizzling or decorative swirls.
