Strawberry coulis sounds fancy but it’s just three ingredients and 20 minutes. You cook fresh strawberries down with sugar and lemon juice until jammy, then strain them smooth. Bright, intensely strawberry, and goes on just about everything. I make a big batch every summer when good strawberries are around and keep it in the freezer all year.
Why You’ll Love This Recipe
Ingredient Notes
- Strawberries – Fresh strawberries in season give you the best flavor and the brightest color. Frozen work well the rest of the year and don’t need to be thawed before going into the pan, though the cooking time may run a few minutes longer.
- Granulated Sugar – This is what balances the tartness of the strawberries and helps them break down as they cook. Brown sugar works as a 1:1 substitute if that’s what you have, though the color of the finished sauce will be slightly darker.
- Lemon Juice – Fresh is best here. If you’re using bottled, start with a little less since bottled lemon juice tends to be sharper than fresh.
Serve it Chunky or Smooth
After cooking, you can serve the coulis as-is for a chunkier compote texture, or strain it through a fine mesh sieve for a smooth, pourable sauce. The straining step takes about two extra minutes and makes a noticeably cleaner result.
Recipe FAQs
Both start with cooked fruit, but a compote is left chunky with visible pieces of fruit, while a coulis is strained smooth. You can stop after step 3 of this recipe for a compote, or strain it for a coulis.
Yes. Raspberries, blackberries, and blueberries all work with the same method and measurements. Cherries work well too, just pit them first.
About 1 cup, depending on how thoroughly you strain it. The recipe serves 16 as a topping, about 1 tablespoon per serving.
Expert Tips
Storage Instructions
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze in an airtight container for up to 3 months. For easy portioning, pour into an ice cube tray, freeze solid, then transfer the cubes to a freezer bag. Thaw individual cubes as needed and warm in a small saucepan before serving.
Serving Suggestions
This is the sauce I make when I’m serving gluten-free cheesecake or gluten-free pancakes and want something to go on top that isn’t just maple syrup or whipped cream. It also works as a topping for strawberry frozen yogurt when you want an extra layer of strawberry flavor, or drizzled over fresh strawberry ice cream if you happen to have leftover strawberries from the same batch.
Strawberry Coulis
Ingredients
- 1 lb (453 g) fresh strawberries - hulled and halved or quartered
- ⅓ cup (67 g) granulated sugar
- 1 tablespoon (15 g) fresh lemon juice
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Instructions
- Add 1 lb (453 g) fresh strawberries, ⅓ cup (67 g) granulated sugar, and 1 tablespoon (15 g) fresh lemon juice to a medium saucepan over medium heat. Stir to combine.
- Cook for a few minutes, stirring occasionally, until the strawberries begin to release their juices. Bring to a low boil, then reduce the heat to a simmer. Cook for 15 minutes, mashing the strawberries against the side of the pan with a wooden spoon as they break down.
- For a chunky compote texture, remove from the heat and serve as-is.
- For a smooth coulis, strain the mixture through a fine mesh sieve, pressing the strawberries firmly with a spatula to get as much juice out as possible.
- Let cool to room temperature. The sauce will thicken as it cools. Serve immediately or refrigerate until ready to use.
Video
Notes
- Yield: This recipe makes approximately 1 cup of strawberry coulis, but you may get a little bit less or more depending on whether or not you decide to leave it chunky or strain it through the mesh sieve.
- Storage: Refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months.
