Easy Strawberry Coulis Recipe (Video) (2024)

FAQs

What is the recommended rate of sugar to fruit when making a fruit coulis? ›

To make 2 cups of fruit berry coulis, gather the following ingredients: 4 cups of berries. 1/4-1/3 cup of sugar (1/4 cup for a more tangy coulis and 1/3 cup for a sweeter coulis) Juice of 1/2 lemon (preferably a Meyer lemon but a traditional lemon is fine)

What is strawberry coulis? It's a simple strawberry sauce made with three ingredients, strawberries, sugar, and lemon juice. The strawberry mixture is pureed, briefly cooked, and strained.

A coulis (/kuːˈliː/ koo-LEE) is a form of thin sauce made from puréed and strained vegetables or fruits.

Combine the berries, sugar, lemon juice, salt and 1 tablespoon water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the berries begin to give off their juice, 1 to 2 minutes.

Here are some options: 1> Arrowroot Powder: Similar to cornstarch, arrowroot powder is a natural thickening agent derived from a tropical plant. It works well in fruit sauces and doesn't leave a cloudy appearance. 2> Tapioca Flour: Tapioca flour, also known as tapioca starch, is another excellent thickening agent.

The difference between a purée and a coulis is refinement: to make coulis, the purée is strained. To do it, simply use a rubber spatula to push the purée through a mesh strainer or chinoise (SHEEN-wahz), which removes the seeds and skin. Voilà: Your purée is now a coulis!

Lemon: Freshly squeezed lemon juice adds brightness and acidity to the coulis. Make sure it's freshly squeezed—it really makes a difference in the flavor! Lemon zest enhances the flavor even more and makes the sweet berries really shine!

Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.

Serve or Store: Use the fruit coulis immediately as a topping for desserts such as cheesecake, ice cream, or pancakes. Alternatively, transfer it to a sealed container and store it in the refrigerator for up to a week, or freeze it for longer storage.

A Coulis is a type of thin sauce made from pureed and strained fruits or vegetables, like Strawberries, Blueberries, Passion Fruit or Mango.

What are the different types of coulis? ›

All kinds of fruits or vegetables can be made into coulis, but common types are raspberry, apricot or red pepper. Coulis are usually drizzled over desserts or savoury dishes, but they can also be used in sauces to enhance their flavour.

Puree vs coulis

Coulis is a term that you hear bandied about a lot in the restaurant industry, but isn't that just a posh term for fruit puree? While fruit compote can be thought of as being similar to fruit coulis, a coulis is usually cooked for a while longer to make the fruit very soft.

In fact, you will on average need a 5:1 ratio of sugar to fruit to make fruit-based sauces, jams, syrups, and more. We all know sugar simply makes things taste great, but it serves multiple purposes beyond improving taste.

Coulis (pronounced koo-LEE) is French for a thick sauce that's made from puréed and strained vegetables or fruits. The original, classical use of the term was a meat sauce that was reduced three times.

To make a coulis for the compote, place half the raspberries in a small blender, add 6 tablespoons of the icing sugar and whizz until smooth. Push through a sieve set over a large bowl and discard the pips.

The ratio between fruit and sugar varies: with sweet fruits, it's about 2:1 (2 kilos of fruit, 1 of sugar), while with more bitter fruits like oranges, it should be more like 3:2. If uncertain, it's better to round up with the sugar. The other potential ingredients – lemon and pectin – are found in many jam recipes.

All you need for macerated strawberries is time and sugar. :) In this case, I used about 1/4 cup of sugar and a 1/2 quart of strawberries and let them sit overnight. It's best to use at least 2 tablespoons sugar per cup of berries and increase the amount based on the tartness of the berries.

To Make Jelly: Use no more than 6 to 8 cups of extracted fruit juice at a time. Double batches do not always gel properly. Measure juice and sugar. When a recipe is not available, try using ¾ cups sugar for each 1 cup of juice.

Many classic preserve recipes call for equal amounts of fruit and sugar. However, I prefer a blend of 60 percent fruit and 40 percent sugar, by weight. A 60/40 blend includes enough sugar to preserve the fruit and aid in the jelling process, but allows the flavor of the fruit to come to the fore.