Berry Coulis Recipes

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RED BERRY COULIS



Red berry coulis image

A versatile redcurrant and raspberry sauce to serve on desserts, with cake or spooned onto ice cream

Provided by Cassie Best

Categories     Dessert

Time 10m

Yield Makes about 200ml

Number Of Ingredients 3

200g raspberries
100g redcurrant (removed from stems)
100g golden caster sugar

Steps:

  • Place raspberries and redcurrants into a saucepan with sugar. Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy. Taste and add a little more sugar if the berries are particularly sharp. Strain through a sieve, then chill until ready to serve.

Nutrition Facts : Calories 23 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber

MIXED BERRY COULIS



Mixed Berry Coulis image

Adjust the amount of sugar based on the berries you are using and what you want the finished product to be served with. I listed the amount I use, but I prefer it on the not too sweet side. Fresh berries would also work, but I would decrease the sugar further.

Provided by Chandra M

Categories     < 15 Mins

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 5

12 ounces frozen mixed berries (or some combination of strawberries, blueberries, raspberries, blackberries)
1/4 cup water
4 tablespoons evaporated cane juice (sugar)
1/8 teaspoon salt
2 teaspoons lemon juice

Steps:

  • In a medium saucepan, combine all but the lemon juice.
  • Bring just to simmer and cook until berries are warm and sugar is dissolved.
  • Transfer to a blender and puree until smooth.
  • Strain through a fine sieve (or line coarse sieve with an old flour sack towel).
  • Press as much through as possible, leaving only the seeds behind.
  • Stir in the lemon juice and adjust sweetness if desired with additional sugar.
  • Can be refrigerated for up to 4 days in an airtight container.

Nutrition Facts : Calories 1.7, Sodium 194.7, Carbohydrate 0.6, Sugar 0.2

EASY BLUEBERRY COULIS



Easy Blueberry Coulis image

Traditionally coulis is simmered in its own juices to thicken, but I wanted to speed up the process and went with cornstarch. The Grand Marnier® adds just a hint of orange flavor. This is great with cheesecake, drizzled over yogurt, or ice cream.

Provided by Bren

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 15m

Yield 2

Number Of Ingredients 7

2 cups frozen blueberries, thawed
2 tablespoons white sugar
1 teaspoon freshly squeezed lemon juice
1 lemon, zested
1 tablespoon water
½ tablespoon cornstarch
2 teaspoons brandy-based orange liqueur (such as Grand Marnier®)

Steps:

  • Combine blueberries, sugar, lemon juice, and zest in a small pot and bring to a simmer over medium heat. Cook, stirring frequently, for 5 minutes.
  • Stir water and cornstarch together in a small bowl and add slurry to the pot. Cook until the mixture thickens, about 30 seconds.
  • Remove the pot from the burner and stir in orange liqueur. Pour coulis into a fine-mesh strainer and use the back of a spoon to force the liquid through. Serve hot or cold.

Nutrition Facts : Calories 153.6 calories, Carbohydrate 36 g, Fat 1 g, Fiber 4.5 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 2.5 mg, Sugar 27.7 g

BLACKBERRY COULIS



Blackberry coulis image

This vibrant and versatile fruit sauce is perfect for serving with ice cream, pancakes or layered up in creamy desserts

Provided by Good Food team

Categories     Condiment

Time 20m

Yield Makes about 150ml/¼ pint

Number Of Ingredients 3

250g blackberries
50g golden caster sugar
½ tsp vanilla extract

Steps:

  • Put the blackberries and sugar into a small pan with 100ml/31⁄2fl oz water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.
  • Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon. Serve warm or chilled. Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Nutrition Facts : Calories 11 calories, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar

MIXED BERRY COULIS



MIXED BERRY COULIS image

Categories     Sauce     Berry     Brunch     Dessert

Yield 1 1/2 cups

Number Of Ingredients 7

3 ounces fresh strawberries (or thawed if frozen)
3 ounces fresh blueberries (or thawed if frozen)
3 ounces fresh raspberries (or thawed if frozen)
3 ounces fresh blackberries (or thawed if frozen)
5 - 7 tablespoons granulated sugar
1/8 teaspoon table salt
2 teaspoons lemon juice

Steps:

  • 1. In medium saucepan, bring berries, 1/4 cup water, 5 tablespoons sugar, and salt to bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer. 2. Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing and stirring puree with rubber spatula to extract as much seedless puree as possible. Stir in lemon juice and additional sugar, if desired. Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons water.) Can be refrigerated in airtight container for up to 4 days.

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