- 250 g frozen strawberries not defrosted
- 50 g caster or icing sugar
- 1 tbsp lemon juice
- 2 tbsp water
Step 1: Slightly Thaw
Let the frozen strawberries thaw slightly at room temperature for 10-15 minutes. They don’t need to be fully thawed, but the ice crystals on the outside should have disappeared.
Once thawed, drain them of any excess water that has melted off them, as this will dilute the intense strawberry flavour you’re after.
Step 2: Combine Ingredients
In a medium saucepan, combine the frozen strawberries, sugar, lemon juice, and water. Give it a good stir so that all of the strawberries are coated in a little of the sugar.
Step 3: Simmer
Bring the mixture to a gentle simmer over medium heat, stirring occasionally. You don’t want to boil the mixture as this will impact the flavour. Cook for about 10-15 minutes, or until the strawberries are soft and the sauce has slightly thickened.
- You want the strawberries to fall apart when you push a fork into them. If you don’t let them go fully soft, you’ll end up with a coarse coulis once blended.
Step 4: Cool then Blend
Let the mixture cool slightly, then blend it until smooth. Strain through a fine sieve to remove seeds. This will give you a silky smooth coulis. You may need to do this multiple times to get a super smooth sauce.
Step 5: Adjust
Taste the coulis and adjust the sweetness or acidity if necessary. To sweeten, add a squeeze of honey or maple syrup. To add acidity, a further squeeze of lemon juice will work.
- Pimp It This is a basic coulis recipe but that gives you scope to spike it with flavours. Try adding a vanilla pod, cinnamon stick or star anise
- Change the Berry This recipe will work just as well with other frozen berries including raspberries, blackberries or even mixed forest fruits
- Make It Adult If you’re making this for adults only, add a splash of brandy, rum, masala or amaretto
- In the Fridge Transfer the coulis to an airtight container, then seal once cooled. It can then be stored in the fridge for up to 5 days.
- In the Freezer Cool the coulis then transfer it to a freezer bag. Seal while squeezing out any excess air then freeze for up to 3 months. Thaw fully overnight in the fridge.