Berry coulis

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 142, total fat 1 G., saturated fats 0 G., proteins 1 G., carbohydrates 35 G., fiber 6 G., cholesterol 0 mg, sodium 31 mg, sugar 29 G.

This is a versatile recipe for a classic berry coulis. It can be made with a mixture of berries or just one type. Straining the berry mixture through a sieve will create a smooth, glossy sauce, but you can skip this step if you don't mind the seeds or small chunks of pulp. The coulis will keep well in the refrigerator for 4-5 days or in the freezer. Serve with ice cream, cheesecake, pound cake, or pancakes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

350 g fresh raspberries, blackberries, blueberries, or strawberries, or a mixture of these (if using strawberries, hull and quarter)
0.5 cups of sugar
1 tbsp. freshly squeezed lemon juice
A pinch of coarse salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: raspberry, lemon juice

Cooking the dish according to the recipe:

In a medium saucepan, combine the berries, sugar, lemon juice, salt, and 1 tablespoon of water. Bring to a boil over medium heat and cook, stirring constantly, until the berries begin to release their juices, 1–2 minutes. Reduce the heat to a simmer and cook until the berries are tender, 4–5 minutes. Let cool slightly.
Transfer to a blender and blend until smooth. Strain the coulis through a fine sieve, pressing down on the berries to extract as much sauce as possible. Serve cold or at room temperature.

Categories:

recipe / Calorie content of prepared meals / Quick desserts / Blender / Summer dishes / Desserts / Fruit desserts / Creams, sauces, mousses, yogurts / Food Network - recipes