Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Berry Coulis
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- Level: Easy
- Total: 30 min (includes cooling time)
- Active: 15 min
- Yield: 4 servings (about 1 cup)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 142
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 6 g
- Sugar
- 29 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 31 mg
This is a flexible recipe for a classic berry coulis: use just one type of berry or a combination. Passing the mixture through a fine-mesh strainer produces a smooth, glossy sauce, but you can skip the step if you prefer something more rustic. The coulis will keep in the refrigerator for 4 to 5 days and also freezes well. Serve over ice cream, cheesecake, pound cake or other plain cakes.
- Level: Easy
- Total: 30 min (includes cooling time)
- Active: 15 min
- Yield: 4 servings (about 1 cup)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 142
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 6 g
- Sugar
- 29 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 31 mg
Ingredients
Directions
- 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. Adjust the heat so the sauce is simmering rapidly and cook until the berries have broken down, 4 to 5 minutes. Let cool slightly.
- Transfer to a blender and blend until smooth. Pour the mixture through a fine-mesh strainer, pressing on the solids to extract as much of the sauce as possible. Serve the sauce cold or at room temperature.
