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    Home » Sauces and Butters

    Strawberry Coulis Recipe

    Published: Jul 20, 2022 by Lee-Ann · 2 Comments

    Jump to Recipe - Print Recipe

    Strawberry coulis is a delicious strawberry sauce with only 3 ingredients that will take your next dessert from great to amazing!

    Not just for desserts either, you could use this easy strawberry coulis recipe in a cocktail or a smoothie, or to go on top of pancakes or waffles.

    strawberry coulis in a glass jar with a spoon and mint

    You can use either fresh or frozen strawberries to make this simple strawberry coulis.

    Table of Contents

    • Why you will love this strawberry coulis recipe
    • What you need to make strawberry coulis
    • How to make strawberry coulis
    • Top tips
    • Variations
    • Serving suggestions
    • Other recipes you may enjoy
    • 📖 Recipe
    • Strawberry Coulis Recipe

    Why you will love this strawberry coulis recipe

    • Only 3 ingredients.
    • Easier than it sounds - basically just strawberry sauce!
    • Fancy enough for company.

    What you need to make strawberry coulis

    collage showing ingredients needed to make this recipe with labels
    • ripe strawberries - fresh or frozen (I used frozen)
    • granulated (table) sugar
    • fresh lemon juice

    *Please see the recipe card below for exact quantities and detailed instructions

    How to make strawberry coulis

    1. Place the strawberries in a saucepan.
    2. Add sugar.
    image showing process of making this recipe
    1. Add lemon juice.
    2. Give it a bit of stir and bring to a simmer.
    collage showing process of making recipe
    1. Simmer until fruit is soft and liquid has thickened.
    2. Blend fruit sauce (see my Top Tips section below for blending options) then strain.
    step by step photos showing how to cook this recipe

    Top tips

    • Make sure you give the strawberries a bit of a stir after you add the sugar and lemon juice. This is to make sure that none of the fruit (particularly if you are using frozen strawberries) has stuck to the base of the saucepan so it doesn't burn.
    • How much sugar you end up using will depend on how sweet the fruit is. This is why I taste the sauce before I blend it so I can adjust the sweetness as needed.
    • As the strawberry coulis thickens it is more likely to catch on the bottom of the pan, particularly towards the end of the cooking time.
    • There are a few different ways to blend (or not blend!) this strawberry sauce, depending on what you have at home.
      • Immersion blender (stick blender) - this must be done OFF the heat, or the sauce will splatter a lot. I do this in the saucepan and just tilt it to the side so the blender is fully immersed in the sauce (again to avoid splatter).
      • Blender or food processor - allow the sauce to cool a little, then pour it in and blend away.
      • No blender? No problem! Use a potato masher to break up any fruit that isn't already broken down and make the sauce as smooth as you can, then go ahead and strain it. You may need a minute or two more to press this thicker puree through the strainer, but you will still get the same result because the fruit is so soft.
    • Coulis a little thicker than you would like it? Just add a little water until you reach your desired consistency. Remember that this sauce will thicken slightly on standing/cooling.
    What is coulis made of?

    Coulis is made with pureed fruit (or vegetables) that is then strained to make a smooth sauce.

    What is the difference between a coulis and a purée?

    A coulis is a fruit (or vegetable) puree that has been refined by straining to remove any seeds or skins.

    Is coulis served hot or cold?

    Coulis can be served either hot or cold, depending on what it is being served with. If serving the coulis with a frozen dessert it is best served cold.

    Variations

    • You could use fresh orange juice in place of lemon juice.

    Serving suggestions

    • This strawberry coulis makes a great ice cream topping.
    • Perfect on pancakes or waffles.
    • Drizzle over cheesecake.
    • Stir through yogurt.
    • Keep some in the freezer to make emergency strawberry daquiris.

    Other recipes you may enjoy

    Strawberry Crumble with Cointreau - this is a quick & easy dessert with juicy, syrupy strawberries topped with a buttery crumble.

    Nutella Tiramisu - this eggless tiramisu variation includes the traditional flavours of coffee and mascarpone, but also has a layer of Nutella.

    Poached Pears - sweet pears poached in orange and cinnamon until they are soft enough to cut with a spoon!

    Blueberry Sauce - this simple blueberry coulis transforms frozen blueberries into a smooth, sweet fruit sauce. Great drizzled over cheesecake or pancakes.

    📖 Recipe

    strawberry coulis in a glass jar with a spoon and mint

    Strawberry Coulis Recipe

    Strawberry coulis is a delicious, smooth strawberry sauce with only 3 ingredients that will take your next dessert from great to amazing!
    Print Pin Rate
    Prevent your screen from going dark
    Total Time: 20 minutes
    Serving: 1 cup
    Calories: 32kcal
    Author: Lee-Ann Grace

    Ingredients

    • 500 g ripe strawberries (I used frozen) Hulled, washed and roughly chopped.
    • 40 g granulated white sugar plus more to taste
    • 2 tablespoon fresh lemon juice

    Watch me make this recipe

    Instructions

    • Place the strawberries in a saucepan.
      500 g ripe strawberries (I used frozen)
    • Add sugar and lemon juice then give everything a stir.
      40 g granulated white sugar
      2 tablespoon fresh lemon juice
    • Bring to a simmer then simmer uncovered for 12 - 18 minutes (stirring occasionally) or until fruit is soft and sauce has thickened.
    • Add more sugar to taste, if necessary.
    • Remove saucepan from the heat and using an immersion blender (see my notes for other blending options) blend until smooth.
    • Pass the sauce through a fine sieve until smooth (I use a silicon spatula to push the fruit through the sieve).

    Notes

    • Make sure you give the strawberries a bit of a stir after you add the sugar and lemon juice. This is to make sure that none of the fruit (particularly if you are using frozen strawberries) has stuck to the base of the saucepan so it doesn't burn.
    • How much sugar you end up using will depend on the sweetness of the fruit. This is why I taste the sauce before I blend it so I can adjust the sweetness as needed.
    • As the sauce thickens it is more likely to catch on the bottom of the pan, particularly towards the end of the cooking time.
    • There are a few different ways to blend (or not blend!) this strawberry sauce, depending on what you have at home.
      • Immersion (stick) blender - this must be done OFF the heat, or the sauce will splatter a lot. I do this in the saucepan and just tilt it to the side so the blender is fully immersed in the sauce (again to avoid splatter).
      • Blender or food processor - allow the sauce to cool a little, then pour it in and blend away.
      • No blender? No problem! Use a potato masher to break up any fruit that isn't already broken down and make the sauce as smooth as you can, then go ahead and strain it. You may need a minute or two more to press this thicker puree through the strainer, but you will still get the same result because the fruit is so soft.
    • Coulis a little thicker than you would like it? Just add a little water until you reach your desired consistency. Remember that this sauce will thicken slightly on standing/cooling.
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

    Reader Interactions

    Comments

    1. Peita

      September 24, 2022 at 3:10 pm

      5 stars
      I thought coulis would be hard to make but this was so simple! Loved the video too, easy to follow.

      Reply
      • Lee-Ann

        September 24, 2022 at 3:12 pm

        Thanks, Peita!

        Reply

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