Easy Homemade Strawberry Coulis: Your Go-To 3-Ingredient Dessert & Breakfast Sauce
Welcome to the simplest and most delicious recipe for Strawberry Coulis! This vibrant, sweet, and tangy sauce is incredibly quick to make, requiring only three essential ingredients. It’s the ultimate accompaniment to elevate a wide array of dishes, from luxurious cheesecakes and creamy ice cream to fluffy pancakes and indulgent French toast. Prepare to transform your desserts and breakfasts with this irresistible strawberry delight!
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Why You’ll Absolutely Love This Strawberry Coulis Recipe
Who doesn’t adore a recipe that delivers incredible flavour with minimal effort? This Strawberry Coulis truly shines as one of those magical concoctions. It’s incredibly simple, yet astonishingly versatile, making it a staple in any kitchen.
Beyond its delightful taste, here’s why this recipe is a must-try:
- Effortlessly Simple: With just three primary ingredients, you can whip up this luxurious sauce in under 20 minutes from start to finish. Perfect for last-minute entertaining or a spontaneous treat.
- Incredibly Versatile: Its uses are virtually limitless! Imagine it drizzled over a creamy Cheesecake, enhancing a light Pavlova, or adding a fruity burst to Strawberry Mousse and Strawberry Panna Cotta. It’s also fantastic as a cake filling, swirled into yogurt, or even as a vibrant addition to cocktails.
- Fresh and Flavorful: It truly captures the essence of ripe strawberries, offering a concentrated burst of fruity goodness. The touch of lemon juice brightens the flavour profile beautifully.
- Diet-Friendly: This recipe is naturally Dairy-Free, Vegan, and Gluten-Free, catering to a variety of dietary needs. You can even adjust the sugar content to make it refined sugar-free.
- Economical & Accessible: Strawberries are often readily available and affordable, whether fresh or frozen. This recipe makes the most of them, preventing waste and ensuring you can enjoy a taste of summer year-round.
Whether you’re looking to add an extra burst of colour and flavour to a sophisticated dessert like a Strawberry Crumble Cake, or simply want a delicious topping for your morning pancakes or waffles, this homemade strawberry coulis is your perfect solution.
What Exactly is a Coulis Sauce?
“Coulis” (pronounced koo-LEE) is a sophisticated French culinary term derived from the verb ‘couler‘, which means ‘to flow’ or ‘to drip’. In the culinary world, a coulis typically refers to a smooth, thick, and often vibrant sauce made from pureed fruits or vegetables.
So, what is a fruit coulis? It’s essentially a sweet, concentrated fruit sauce, meticulously crafted to achieve a silky-smooth texture. The process begins by gently cooking down fresh or frozen fruit, typically with a touch of sugar and often a splash of lemon juice. This cooking process reduces the fruit into a soft, flavourful compote – much like our Strawberry Compote. The magic happens next: this cooked fruit mixture is then blended until perfectly smooth and subsequently strained through a fine-mesh sieve. This crucial straining step removes any seeds, fibrous bits, or unblended chunks, resulting in that signature velvety, intensely flavourful sauce that distinguishes a coulis from a simple fruit puree.
The beauty of a coulis lies in its pure, unadulterated fruit flavour and its elegant, pourable consistency, making it ideal for both plating and pouring. It’s a fundamental technique that unlocks a world of dessert possibilities!
Expand your coulis repertoire with these other delightful recipes:
Raspberry Coulis |
Mixed Berries Coulis |
Blueberry Coulis |
Passion Fruit Coulis |
Mango Coulis.
Simple Ingredients for an Extraordinary Strawberry Coulis
One of the most appealing aspects of this strawberry sauce is its simplicity and how it accommodates various dietary preferences. It’s naturally Dairy-Free, Vegan, and Gluten-Free, made with just three core ingredients, plus a potential dash of water:
- Strawberries: The star of our show! You have the flexibility to use either fresh or frozen strawberries.
- Fresh Strawberries: Opt for ripe, vibrant red strawberries for the best flavour. Wash them thoroughly and hull before slicing.
- Frozen Strawberries: A fantastic option for year-round enjoyment! No need to thaw them beforehand; simply add them straight to the pan. Keep in mind that frozen berries contain more water, so the cooking time might be slightly longer to allow for extra moisture to evaporate.
- Lemon Juice: A critical component for balancing the sweetness of the strawberries and adding a bright, zesty counterpoint. The acidity also plays a subtle role in enhancing the natural pectin in the strawberries, which helps the sauce to thicken naturally. Freshly squeezed lemon juice is always recommended for the best flavour.
- Caster Sugar: This finely granulated sugar dissolves easily and contributes to the sauce’s sweetness, helps to draw out moisture from the strawberries, and aids in achieving that lovely thick consistency. It also acts as a natural preservative, extending the shelf life of your coulis.
- Sugar Alternatives: If you prefer a refined sugar-free option, you can certainly skip the caster sugar entirely (especially if your strawberries are very sweet) or replace it with natural sweeteners like honey, maple syrup, or agave syrup to maintain its vegan status. Adjust the quantity to your taste.
- A little bit of Water (if required): This is an optional ingredient, primarily used to prevent fresh strawberries from sticking to the bottom of the pan initially, especially if they are not very juicy. Frozen strawberries typically release enough liquid on their own. Start with a small amount and add more only if the fruit begins to stick.
Choosing high-quality, ripe strawberries will yield the most intensely flavoured coulis, but even slightly under-ripe berries can be transformed into a delicious sauce with the help of sugar and lemon.
Step-by-Step: Crafting Your Perfect Strawberry Coulis
Making this gorgeous strawberry coulis is a straightforward process, primarily involving cooking the fruit and then achieving that characteristic smooth texture. Here’s a detailed guide:
- Prepare the Strawberries: Start by thoroughly washing your strawberries. If using fresh, hull them (remove the green leafy tops) and slice them into halves or quarters. Smaller pieces will cook down faster and more evenly. If using frozen strawberries, you can add them directly to the pan without thawing or slicing.
- Combine and Cook: Place the prepared strawberries into a small to medium saucepan. Add the lemon juice and caster sugar. If using fresh strawberries that don’t look very juicy, add a small splash of water (about 30ml) at this stage to prevent sticking.
- Simmer to Softness: Turn the heat to low to medium. Bring the mixture to a gentle simmer, stirring occasionally to ensure even cooking and prevent sticking. Continue to simmer for about 10 to 15 minutes, or until the strawberries are incredibly soft and have broken down significantly into a compote-like consistency. The fruit should be easily mashed with a spoon. If using frozen strawberries, this step might take a few minutes longer to allow them to thaw completely and release their liquid.
- Blend Until Smooth: Once the strawberries are very soft, remove the saucepan from the heat. Carefully blend the mixture until it is completely smooth.
- Using an Immersion Blender: This is the easiest and safest method. Simply insert the Immersion Blender directly into the saucepan and blend until no chunks remain.
- Using a Regular Blender: If you don’t have an immersion blender, carefully transfer the hot strawberry mixture into your stand blender. It’s crucial to be cautious with hot liquids in a blender; fill the jar no more than halfway, secure the lid with a towel, and start blending on low speed, gradually increasing. Blend until silky smooth. Alternatively, let the mixture cool down significantly before blending to avoid steam buildup.
- Strain for Perfection: For the signature silky-smooth coulis texture, pour the blended sauce through a fine-mesh sieve set over a clean bowl. Use the back of a spoon or a rubber spatula to press the liquid through, ensuring all the rich, smooth sauce is collected. Discard any remaining seeds or fibrous fruit pulp that is left in the sieve. This step is essential for that restaurant-quality finish.
- Cool and Store: Allow the coulis to cool completely to room temperature. Once cooled, transfer it into a clean, airtight jar or container. Store it in the fridge until ready to use. You can gently reheat it if desired for certain serving applications.
Following these steps will ensure you create a beautiful, flavourful, and perfectly smooth strawberry coulis every time!
Common Questions About Strawberry Coulis
While both a coulis and a fruit puree start with cooking down fruits, their final textures are what truly sets them apart. Making a fruit puree typically involves simply mashing or blending the cooked fruit, often resulting in a thicker sauce that may still contain small chunks of fruit and seeds. A coulis, however, goes a step further. After blending, it is always pressed through a fine-mesh sieve. This additional straining step removes all seeds, skin fragments, and any unblended solids, yielding a sauce that is exceptionally smooth, uniform, and pourable, like a liquid velvet. Essentially, a coulis is a refined version of a fruit puree.
Absolutely! Especially with naturally sweet strawberries, you can often make a delicious sauce using the fruit and lemon juice alone. However, I often include a small amount of caster sugar because it helps to caramelize the fruit slightly during cooking, which deepens the flavour, and also contributes to a thicker consistency and better preservation. If you wish to make a refined sugar-free strawberry sauce, simply omit the caster sugar. Alternatively, you can substitute it with an equal amount of natural sweeteners like honey, maple syrup, or agave syrup (to keep it vegan). Always taste the mixture at the compote stage and adjust sweetness to your preference.
A well-made coulis should naturally thicken from the reduction of the fruit and the natural pectin present in strawberries and lemon juice. If your coulis turns out thinner than desired, there are a few methods to thicken it without compromising flavour:
- Further Reduction: The simplest way is to return the coulis to a saucepan and gently simmer it over low heat for a few more minutes, allowing more liquid to evaporate. Stir frequently to prevent sticking.
- Cornstarch Slurry: For a quick fix, create a slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water until smooth. Stir this mixture into the simmering coulis and cook for another 1-2 minutes until it thickens. Be careful not to add too much, as it can alter the flavour and texture significantly.
- Chia Seeds: For a healthier, natural thickening method, stir in a teaspoon of chia seeds and let the coulis sit for 15-30 minutes. The chia seeds will absorb liquid and expand, creating a thicker consistency.
The beauty of coulis is its versatility in serving temperature! It can be served either way, depending entirely on the dish it accompanies and your personal preference.
- Cold Coulis: This is perhaps the most common way to serve it, especially over cold desserts like ice cream, panna cotta, cheesecake, or yogurt. The chill of the coulis offers a refreshing contrast.
- Warm Coulis: Gently warming the coulis can enhance its aromatic qualities and create a comforting experience, particularly when served over warm dishes like pancakes, French toast, waffles, or a warm fruit crumble. A quick reheat on the stove or in the microwave is all it takes.
Ultimately, the choice is yours, allowing you to tailor the experience to perfection!
Absolutely! The basic coulis method is wonderfully adaptable to a wide range of fruits. Raspberries, blueberries, mixed berries, mangoes, passion fruit, and even stone fruits like peaches or cherries can be transformed into delicious coulis. The general principle remains the same: cook the fruit with a touch of sugar and lemon, blend, and strain. You might need to adjust the sugar and lemon quantities slightly based on the natural sweetness and tartness of your chosen fruit. For example, very tart fruits might need a bit more sugar, while sweeter fruits might need less. Feel free to experiment!
Storing & Freezing Your Homemade Strawberry Coulis
Having a batch of this delicious strawberry coulis on hand is incredibly convenient. Here’s how to properly store and even freeze it to enjoy its fresh taste whenever you desire:
How to Store
Once your strawberry coulis has cooled completely, transfer it into a clean, airtight glass jar or container. Storing it in glass not only helps maintain its fresh flavour but also prevents it from absorbing any unwanted odours from the fridge. Always ensure the container is tightly sealed to maximize freshness.
How Long Will the Coulis Last?
Because this strawberry coulis is made with relatively low sugar compared to a traditional jam, it won’t have the same extended shelf life at room temperature. When stored correctly in the fridge, your homemade strawberry coulis will typically stay fresh and delicious for up to a week. Always check for any signs of spoilage, such as off-smells or mold, before consuming.
How to Freeze
Freezing is an excellent way to extend the life of your strawberry coulis and ensure you always have some on hand.
- Ice Cube Trays: A brilliant method for portion control! Pour the cooled coulis into ice cube trays. Once frozen solid, transfer the coulis cubes into a freezer-safe bag or container. This allows you to thaw small quantities as needed.
- Freezer Bags or Containers: For larger batches, simply pour the coulis into freezer-safe bags (laying them flat to freeze saves space) or rigid freezer containers, leaving a little headspace for expansion.
Frozen coulis can last for up to 3-4 months.
To thaw frozen coulis, you have a couple of options:
- Microwave: Transfer the desired amount to a microwave-safe bowl and heat in short bursts, stirring in between, until thawed and warmed through.
- Stovetop: My preferred method! Place the frozen coulis in a small saucepan over low heat. Stir gently until it thaws and warms up. This method also helps to evaporate any slight excess water that might have accumulated during freezing, ensuring the coulis retains its optimal consistency.
Endless Serving Suggestions for Your Strawberry Coulis
The beauty of this strawberry coulis lies in its incredible versatility. It can elevate virtually any sweet dish and even some savoury ones! Here are just a few of my favourite ways to enjoy this luscious sauce, guaranteed to add a burst of fruity flavour and vibrant colour:
For Breakfast & Brunch:
- Pancakes & Waffles: Drizzle generously over warm Blueberry Pancakes or 3 Ingredient Banana Pancakes. It’s also divine on classic buttermilk pancakes or crispy waffles.
- French Toast: A luxurious alternative to maple syrup, complementing the eggy richness of French toast.
- Yogurt & Granola: Swirl into plain Greek yogurt or plant-based yogurt and top with granola for a healthy and satisfying breakfast.
- Oatmeal & Porridge: Stir into your morning oatmeal for natural sweetness and fruity goodness.
- Muffins & Scones: Serve alongside warm Coconut Strawberry Scones or muffins.
For Desserts & Sweets:
- Cheesecakes: The ultimate topping for any cheesecake, including Mini Strawberry Cheesecakes. Its tartness cuts through the richness beautifully.
- Ice Cream & Sorbets: A classic pairing! Pour over vanilla bean ice cream, strawberry ice cream, or a refreshing lemon sorbet.
- Panna Cotta & Mousse: A perfect complement to delicate desserts like Strawberry Panna Cotta or a light Strawberry Mousse.
- Cakes & Tarts: Use it as a filling for layer cakes, a topping for a simple pound cake, or a stunning addition to Strawberry Custard Tartlets or a Cinnamon Strawberry Galette. It’s also amazing with a Flourless Strawberry Almond Cake.
- Pavlova: Brightens up the crisp meringue and cream of a Pavlova.
- Crumbles & Crisps: Serve warm alongside a warm apple or berry crumble.
- Cocktails & Drinks: Stir a spoonful into sparkling water, champagne, or use it to make a delightful strawberry margarita or mocktail.
More Delicious Sweet Sauces and Fruit Toppings
If you loved this strawberry coulis, you’ll surely enjoy exploring other homemade fruit sauces and toppings. They’re perfect for adding a personal touch to all your favourite meals and desserts:
- Easy Mixed Berry Compote
- Homemade Applesauce
- Bright & Zesty Orange Curd
- Simple Blueberry Compote (similar to Chia Raspberry Jam)
- Tangy Lemon Curd
- 3-Ingredient Raspberry Compote
Recipe Card: Easy Strawberry Coulis
Easy Strawberry Coulis (Homemade Strawberry Sauce)
Print Recipe
Ingredients
- 350 g Strawberries, fresh or frozen, hulled and sliced if fresh
- 30 ml Water, optional, if using fresh strawberries only and they are not very juicy
- 50 g Caster Sugar, (adjust to taste, see note 1 for sugar-free options)
- 30 ml Lemon Juice, freshly squeezed preferred
Instructions
- Wash your strawberries thoroughly. If using fresh, hull them and slice them into halves or quarters. Place the strawberries in a small saucepan along with the caster sugar and lemon juice. If using fresh strawberries that seem dry, add the optional water.
- Turn the heat to low to medium and bring the mixture to a gentle simmer. Cook for 10 to 15 minutes, or until the strawberries are very soft and have broken down into a compote. Stir occasionally to prevent sticking. If using frozen strawberries, cook for slightly longer (see note 2) to allow them to thaw and for excess moisture to evaporate.
- Remove the saucepan from the stove. Using an immersion blender, blend the mixture directly in the pan until completely smooth. Alternatively, carefully transfer the hot mixture to a regular blender (see note 3) and blend until silky, ensuring no fruit chunks remain.
- To achieve a perfectly smooth coulis, pour the blended sauce through a fine-mesh sieve set over a clean bowl. Use a spatula to press the liquid through, discarding any seeds or fibrous pulp left behind in the sieve.
- Allow the coulis to cool down completely to room temperature. Once cooled, transfer it to a sealed jar or airtight container and store it in the fridge. Reheat gently before serving if a warm sauce is desired.
Video Tutorial
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Recipe Notes
- Sweetness Adjustment: The natural sweetness of strawberries can vary. I recommend tasting the sauce at the compote stage (before blending) and adding a little more sugar, honey, or maple syrup if desired. For a sugar-free option, you can omit the caster sugar entirely, especially with very ripe strawberries.
- Frozen Strawberries: When using frozen strawberries, you may need to increase the cooking time by a few minutes (e.g., 15-20 minutes total). This allows the fruit to fully thaw and for any excess moisture to evaporate, ensuring a concentrated flavour and proper consistency.
- Using a Regular Blender: If you’re using a standard blender instead of an immersion blender, exercise extreme caution when transferring hot liquids. For safety, it’s best to allow the strawberry mixture to cool down slightly before pouring it into your blender. Blend in small batches and hold the lid firmly with a towel to release steam safely.
Note that serving size is an approximate only and can vary based on your preferred serving method.
Nutrition (per serving)
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