Two clear glass bowls filled with red thick juice, decorated with a raspberry and mint leaf and surrounded with strawberries, raspberries, and round red berries.

A coulis is a form of thick sauce made from puréed fruits and is most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples. There is so much room to be creative with this simple recipe and your favorite fruits.

A wide range of fruits can be used, and the coulis will keep for 3 days in a sealed jar in the fridge, and up to 3 months if frozen.

Use seasonal berries, and served drizzled over tarts, poached fruits, ice cream or panna cotta.

TIP: If the coulis is too thick, stir in a little water.

📖 Recipe

👩‍🍳 Prep Like a Pro!

Before starting to cook: chop and measure your ingredients and gather your tools. The French call this mise en place - "everything in its place." A simple habit that reduces stress, prevents overcooking while you're searching for that missing ingredient, and makes cooking far more relaxed!

How To Make Fruit Coulis

Judith Coates

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Prep Time 10

Course Sauces

Cuisine French

Ingredients

▢ 300 gr of summer fruits
▢ 1 tablespoon lemon juice
▢ Icing sugar to taste
▢ 1-2 tablespoon fruit liqueur optional

Instructions

Place the fruit in a food processor or blender and process to a smooth purée.
For a particularly smooth coulis, press the purée through a fine sieve to remove the seeds
Stir in the lemon juice, and sweeten to taste with the sugar.
Add a little fruit liqueur if you wish.