Ingredients
Ingredients
- 2 cups fresh strawberries, hulled and halved (or frozen, thawed)
- ¼ cup granulated sugar (adjust to taste)
- 1 tablespoon fresh lemon juice (adjust to taste)
- 1 teaspoon lemon zest (optional, for brightness)
- 1-2 tablespoons water (as needed for consistency)
Instructions
- Cook the strawberries: In a small saucepan over medium heat, combine the strawberries, sugar, and lemon juice. Stir occasionally and cook for 5-7 minutes until the strawberries soften and release their juices, creating a natural syrup.
- Blend for smoothness: Remove the saucepan from heat and blend the mixture using an immersion blender directly in the pan, or transfer it to a blender and process until smooth and uniform.
- Strain for extra smoothness (optional): For a silky smooth coulis, strain the blended strawberry mixture through a fine-mesh sieve, pressing with a spoon to remove seeds and pulp, resulting in a refined texture.
- Adjust consistency: If the coulis is too thick, stir in 1-2 tablespoons of water to reach desired consistency. If too thin, return it to the saucepan and simmer gently for 1-2 minutes to thicken. For a thicker sauce, simmer longer or add a cornstarch slurry made by mixing ½ teaspoon cornstarch with 1 teaspoon water.
- Cool & store: Allow the coulis to cool to room temperature before use. Store in an airtight container in the refrigerator for up to 1 week or freeze for extended storage, maintaining freshness.
Notes
- Adjust sugar based on the sweetness of your strawberries and personal preference.
- Lemon zest adds a bright, fresh flavor but can be omitted if unavailable.
- Use frozen strawberries if fresh are out of season; thaw before cooking.
- Straining is optional but recommended for a smoother texture, especially for drizzling on desserts.
- To freeze, pour coulis into ice cube trays to portion easily for later use.
- Prep Time: 2 minutes
- Cook Time: 7 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
