Make this lovely fruit sauce with fresh berries in the summer or with thawed and drained frozen berries the rest of the year. It’s tasty over ice cream, with your favourite pudding or on pancakes. We also love it alongside slices of our Lemon–White Chocolate Cheesecake Mousse Cake.
MAKES: about 1 ½ cups
PREP TIME: 10 minutes
COOKING TIME: about 2 minutes
INGREDIENTS:
- 2 cups mixed berries, fresh or thawed and drained
- ⅓ cup granulated sugar (or more to taste; see sidebar)
- 3 Tbsp water
- Pinch of fine sea salt
- 1 Tbsp freshly squeezed lemon juice
INSTRUCTIONS:
- In a medium saucepan, combine the berries, ⅓ cup sugar, water and salt. Bring to a simmer over medium heat, then simmer for 1 minute.
- Remove from the heat and let cool slightly. In a food processor fitted with the steel blade or a blender, process or blend the fruit mixture until smooth.
- Rub the fruit purée through a fine-mesh sieve into a medium bowl, pressing firmly down with a flexible spatula to extract as much liquid as possible. Discard the pulp in the sieve.
- Stir the lemon juice into the berry coulis. Taste and add more sugar, if necessary. (The coulis can be refrigerated in an airtight container for up to 4 days.)
BAKING DAY SECRETS
- You may need to add a little more sugar to the finished coulis, depending on the types of berries you use. Sweet berries, like blueberries and strawberries, will likely not need extra sugar, whereas more tart ones, such as raspberries and blackberries, may need a little.
