How to Make strawberry coulis is super easy and it’s made from scratch with no pectin or fruit flavorings added. Enjoy in moderation as the sugar isn’t accounted for in this recipe.
If you love the taste of fresh strawberries but hate the price, making your own Strawberry Coulis is a great alternative! It gives you the same delicious taste of fresh strawberries at a fraction of the cost.
EASY STRAWBERRY COULIS
This easy 3 ingredient strawberry sauce is perfect for cheesecake, pancakes, ice-cream, and more! It will take your desserts to another level!
This delicious coulis is a smooth sauce with a slightly thick consistency. It requires just 3 ingredients (no thickeners) and 3 easy steps.
What we love about this strawberry sauce is that not only does it add a beautiful pop of glossy, bright red colour to a dessert, it also has a most wonderful, intense fresh strawberry flavour.
WHAT IS A COULIS?
A coulis is a thin sauce made from puréed and strained vegetables or fruits. Fruit coulis is typically used to drizzled over desserts.
IT GOES WELL WITH
Try this strawberry sauce drizzled over:
- over fresh strawberries
- frozen yogurt
- in a sundae
- Magija dessert
- chocolate cake, or in between the layers of sponge cakes
Rather than straining away the pulp from the liquid, we prefer to blend it.
It should be thick enough to coat the back of a spoon creating a perfect consistency for a smooth yet slightly thick sauce – perfect for drizzling over desserts.
HOW TO MAKE IT IN 3 EASY STEPS
- Combine all the ingredients in a saucepan and bring to a boil, stirring occasionally.
- Turn the heat down to the lowest setting and simmer (uncovered) for 10 minutes.
- Turn off the heat and blend to a smooth sauce (coats the back of a spoon). Then strain and leave to cool before serving.
MAKE AHEAD AND STORING
This recipe can be prepared in advance. Set it aside to cool then transfer to a sealed container and chill for up to 3 days.
The coulis will thicken slightly when chilled. If a thinner consistency is required, blend with a little water.
You certainly can freeze strawberry coulis, so when strawberries are in season make a large batch to last through the year.
Pour the coulis into an ice cube tray to freeze, then pop them into a labelled sealed container to keep in the freezer. Defrost as many cubes as required in a covered container in the fridge or on the counter.
IDEAS FOR FROZEN COULIS
Freeze in an ice tray and make frozen strawberry cubes.
- Use them in fruit drinks
- Blend a handful to make a strawberry granita
- Blend with banana and yogurt to make a delicious smoothie
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⭐️ Are you making this Strawberry Coulis recipe? I’d love to know how it turned out in the comments! And please give it a star rating below!
Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork
Easy Strawberry Coulis
This easy 3 ingredient strawberry sauce is perfect for cheesecake, pancakes, ice-cream, and more! It will take your dessert to another level!
Keywordeasy strawberry coulis, freeze coulis, strawberry sauce
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Serving 6 servings
- Handheld Blender
- Medium saucepan with lid
- Chopping Board
- 14 ounces fresh strawberries 400g, washed, hulled, and halved or quartered
- ½ cup white sugar 100g
- 1 tablespoon fresh lemon juice
- Combine strawberries, sugar and lemon juice together in a saucepan and bring to a boil on medium heat, stirring occasionally.14 ounces fresh strawberries,½ cup white sugar,1 tablespoon fresh lemon juice
- Turn down to low heat and allow to simmer for 10 minutes.
- Turn off the heat and blend to a smooth sauce (which will coat the back of a spoon*). Strain to remove any seeds then leave to cool before serving.
- 15 minutes
This lovely bright red coulis captures the taste of British summer desserts in sauce form. Fold through Eton mess, drizzle over ice cream or simply drizzle over fresh strawberries and cream for an extra kick of fruity flavour. Surprisingly quick to make, this is a great little recipe to have in your repertoire.
A simple strawberry coulis is a very useful thing! Drizzle over a summery pavlova, give ice cream a fruity boost or use it as a garnish for a slice of cake or tart. It freezes well too, so is a good thing to make if you have an allotment glut of strawberries.
- 300g of strawberries
- 50g of icing sugar
- 1/4 tsp lemon juice, (fresh)
- Hand blender
Wash, hull and quarter the strawberries
Place in a pan with the icing sugar and lemon juice and simmer down until the strawberries have completely collapsed – about 5–10 minutes
Blend the strawberries into a smooth sauce using a hand blender or blender. Pass through a fine sieve for an extra smooth finish
Strawberry Coulis or Strawberry Sauce (Strawberry Compote)
Estimated reading time: 3 minutes
In the summer, when strawberries are a-plenty, sweet and cheap, make them with fresh strawberries.
But if you fancy some strawberry sauce or coulis in the winter, then frozen strawberries are just perfect for this recipe too.
What is Strawberry Coulis?
Strawberry Coulis is strawberries cooked for the briefest of time with sugar and some lemon juice. This cooked mixture is then strained (below), giving you a smooth, “clean”, bright red sauce that you can drizzle to your heart’s content.
While you struggle not to lick the spoon!
Leave your cooked strawberry sauce to cool for 10 minutes before straining, using a medium mesh strainer. If your sauce is still hot, don’t use a plastic strainer, as it will melt!
What about Raspberry Coulis Recipe?
The same recipe works for raspberries. You can make raspberry coulis or raspberry sauce in the exact same manner, using fresh or frozen raspberries. The only thing you have to do is up the sugar content to 200g (1 cup), as raspberries are naturally tart.
How to Use Strawberry Coulis?
Use it any which way you can think of! Use this strawberry sauce for panna cotta, on ice cream, with rice pudding, on shortcakes, with cheesecakes, and so much more. The following are just some of the recipes I use it for:
Strawberry Coulis (sauce) vs Strawberry Compote
If you don’t strain the cooked strawberry mixture, then you’ll end up with a lovely strawberry compote, as in the image below. Perfect as topping, use it just like you would coulis, the soft mushy fruit is delicious!
What to do with the leftover fruit from Strawberry Coulis?
Use it in exactly the same manner you would use the strawberry compote and coulis. In other words:
- top ice cream with it – sundaes or layered ice cream
- have it with some mascarpone
- whip some double (thick) cream and have it that way
- bake with it! Add it to any cake or cookie batter/dough
Strawberry Coulis and Raspberry Coulis
Strawberry Coulis or Strawberry sauce is a very handy sauce to have at home, for topping various desserts like cheesecakes, panna cotta and ice cream. Or use it as a baking ingredient.
Keyword: sauces, strawberries, summer
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 Makes about 150ml (3/5 cup)
Cost: £3 (3.89)
- ▢400 g (14oz) punnet of fresh (frozen will work too, and might be cheaper out of season)
- ▢120 g (4oz) white sugar
- ▢1 Tbsp fresh lemon juice
- Rinse the strawberries and slice them in half. You may need to slice the bigger ones into quarters.
- Place them in a pan and add the sugar and lemon juice.
- Bring to a simmer on medium-low heat.
- Stir, then turn the heat right down and simmer everything for 10 minutes.
- You can skim the small amount of foam that rises to the surface, if you like. I tend to do it after straining. But half the time, I don’t bother. It’s up to you, it’s prettier without the foam, naturally.
- Strain, using a medium mesh strainer, metal if you are not waiting for the sauce to cool down. A plastic strainer will melt with the heat. Push down on the cooked fruit with the back of a spoon, to extract as much of the sauce as possible. Voíla, you have yourself some strawberry coulis!
Easy 3 ingredient strawberry coulis to use as a topping on pancakes, waffles, ice cream, cake, cheesecake or yogurt.
The best strawberry topping that’s lower in sugar, yet full of berry flavor!
how to make strawberry coulis
- Strawberries. Fresh or frozen, hulled and sliced.
- Citrus. I prefer orange, but lemon works great, too!
- Sugar. Granulated, maple syrup or honey.
- Salt. To make the berries and citrus POP.
- A small cutting board and paring knife to hull the strawberries and slice the citrus.
- A medium-sized saucepan to make the coulis in.
- Dry and wet measuring cups.
- A microplane or zester for the citrus.
- A large spoon to stir the coulis as it cooks.
- An immersion (stick) blender, a regular blender or a food processor.
- Spoons for tasting.
- A jar or bowl for storing.
- The first step is to hull and slice the strawberries. If you’re using frozen, the hulling step is already complete and you don’t even need to slice them if they’re whole.
- Toss everything into the saucepan. That includes the strawberries, citrus zest and juice, sugar (of your choice) and salt.
- Bring the mixture to a simmer for 10-15 minutes or until the strawberries are very soft.
- Use an immersion (stick) blender to puree the mixture. Or, you can transfer the mixture to a standard blender or food processor and puree until smooth.
- Transfer the coulis to a pint-size jar and let cool. Place a lid on top and refrigerate up to 7 days.
- Drizzle or pour the coulis on any dessert or yogurt. Yum!
Place in an airtight container in the refrigerator up to 7 days.
Place in the airtight container in the freezer up to 2 months. Let thaw in the refrigerator (do not refreeze).
ingredient substitutions & alterations
- Instead of strawberries: Use any berry (blackberries, blueberries, rasperries or a mix), dark sweet cherries, peaches or mangoes. Really any fruit will work.
- Use your favorite citrus: Orange, lemon or even lime would be delightful.
- Use your choice of sweetener: Granulated sugar, maple syrup, honey, agave, stevia, monkfruit extract – it’s your choice!
- To make it gluten free: This recipe is naturally gluten free!
- To make it dairy free: This recipe is naturally dairy free!
- To make it vegan: This recipe is naturally vegan and plant-based, just skip the honey and use an alternative sweetener.
what to use if you don’t have an immersion blender
You can transfer the strawberry coulis mixture to a regular blender or food processor to puree it. A small nutrabullet-type gadget will work, too.
make strawberry coulis into ice cubes!
Pour the strawberry mixture into the wells of an ice cube tray and freeze.
Here are a few ways to use the strawberry coulis ice cubes:
- Ice cubes in any beverage, such as sparkling water, infused water, soda or mocktails/cocktails
- Blend them into your favorite fruit smoothie
- Blend them to make frozen mocktails, cocktails or desserts, such as granita
You can use fresh or frozen strawberries for this recipe. If using fresh, be sure to hull them. If using frozen, they are ready to go into the pot.
Remember that you can use any fruit – fresh or frozen – for this recipe. Measure for measure!
Easy 3 ingredient lower sugar strawberry coulis to use as a topping on pancakes, waffles, ice cream, cake, cheesecake or yogurt. The best strawberry topping that’s lower in sugar, yet full of berry flavor!
- Author: Julie Andrews
- Prep Time: 5-10 mins
- Cook Time: 10-15 mins
- Total Time: 15-25 mins
- Yield: Makes 1 pint (8, ¼ cup servings) 1x
- Category: Sauce, Dessert
- Method: Stove-Top
- Cuisine: French, American
- 1-pound fresh or frozen strawberries, hulled and sliced (about 2 ¼ cups)
- Zest and juice of 1 medium lemon or ½ medium orange (about ¼ cup)
- ⅓ cup granulated sugar, maple syrup or honey
- Pinch coarse salt
- Place the strawberries, lemon or orange zest and juice, sugar, maple syrup or honey and salt in a medium saucepan. Bring to a simmer and cook 10-15 minutes or until the strawberries are very soft.
- Use an immersion blender to puree the coulis until smooth, adding a few tablespoons of water if needed. Alternatively, transfer the strawberry mixture to a blender or food processor and puree until very smooth.
- Transfer the coulis to an airtight container, let cool, then refrigerate up to 7 days.