This 3 ingredient (no thickener) Strawberry Coulis is a super versatile sweet sauce and can be made using fresh or frozen strawberries. Use it to top cheesecake, ice cream, frozen yogurt, rice pudding, and many more!
Here are some more strawberry recipes that you may like – Strawberry Horchata, Strawberry Milk, Strawberry Overnight Oats, Instant Pot Strawberry Jam, and Strawberry Kiwi Smoothie.
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About This Recipe
Strawberry Coulis (pronounced as ku.li) is a glossy bright red-colored sauce that is made using just 3 ingredients – fresh or frozen strawberries, sugar, and lemon juice.
It is a great strawberry sauce to make during summers when the markets are flooded with fresh, juicy, and red strawberries.
Strawberry Coulis is a super versatile sauce that adds an intense strawberry flavor to ice cream, frozen yogurt, cheesecakes, pudding, pancakes, waffles, and many more desserts. This vibrant and beautiful sauce adds a sweet tangy taste to your dishes, giving them a distinct taste and appearance.
Surprisingly, it is very easy to make at home and much more economical than the store-bought ones. The homemade sauce is made using high-quality ingredients and is free of preservatives and artificial colors. There is no need to add any thicker in this recipe.
You can make this simple strawberry sauce throughout the year using frozen strawberries too. Just note that if you are using frozen strawberries, you have to cook them for a longer time, in order to thaw them fully.
You will get approximately 3 cups of coulis using this recipe. Half, double, or triple the recipe as per your requirements.
Ingredients
This beautiful red-colored sauce needs just three ingredients – strawberries, sugar, and lemon juice.
Always go for bright red colored and juicy strawberries. Avoid the ones, that have black marks or soft patches. You can also get frozen strawberry packets from the supermarkets, in case you couldn’t get fresh strawberries.
Sugar is added for sweetness. You can adjust the amount of sugar, depending upon how sweet you want the coulis to be. I use raw light brown sugar in my kitchen but you can use regular white sugar too.
To make it sugar-free, you can use honey, maple syrup, or agave syrup.
Lemon juice adds a bit more tanginess and also helps in the preservation of strawberry coulis, making its shelf life more.
You can also add some orange juice to the recipe. Vanilla extract is also a great addition. It will lend a sweet fruity fragrance to the sauce that compliments the strawberries very well.
How To Make Strawberry Coulis
Rinse 35 oz (1 kg) strawberries with water. Chop off the top green leafy part and chop the strawberries into small pieces. If you see any black patches on the strawberries, cut and discard them.
Combine strawberries, 8 oz (200 g) sugar, and 2 tablespoon lemon juice in a saucepan and bring to a boil on medium heat, stirring occasionally.
Turn down to low heat and allow to simmer for 10 minutes. Stir at regular intervals using a wooden spoon while cooking.
Remove the pan from heat and let the mixture cool down to room temperature.
Add the cooled strawberry mixture to a blender or a food processor and blend until smooth. You can also use an immersion blender to puree the mixture.
Note – If you like chunky sauce, then instead of blending, you can mash the mixture using a potato masher.
Pass the mixture through a fine-mesh strainer, so that the end result is really smooth and nice. Use the back of a spoon to press the coulis while passing it through the strainer.
Skip this step for a chunky coulis.
Store the coulis in an air-tight container in the refrigerator for up to 7 days or freeze for upto 6 months.
Frequently Asked Questions
Both of them are similar in terms of ingredients, but different when it comes to texture. While coulis has a smooth and thick texture, strawberry compote has chunks of the whole fruit giving it a little coarse and chunky texture.
You can use the leftover fruit to top your overnight oats, ice creams, yogurt, smoothies, milkshakes, pancakes, waffles, etc. Add it to any cake or cookie dough or layer it in between ice cream to make sundaes. You can even use it to top your shortbread.
Instead of strawberries, you can use raspberries, blueberries, mangoes, blackberries, plums, etc to make the coulis.
It entirely depends on you, how you like to add it to your recipes. You can top it cold or reheat it a bit to make it hot.
Usage Suggestions
Strawberry coulis sauce is a very versatile sauce and that is one of the reasons it is my absolute favorite. You can top this vibrant red and sweet sauce on,
- Vanilla Ice Cream, Panna Cotta & Frozen Yogurt
- New York Cheesecake or Pound Cake
- Rice Pudding, Oatmeal & Porridge
- Overnight Oats
- Strawberry Granita
- Pancakes, Waffles, Crepes and French Toast
- Tarts & Pies
- Fresh Strawberries & Cream
You can also use it to layer in between your cake and cheesecake recipes. Actually, you can add it to any dessert you like.
It can also be used as a garnish for dessert plates.
Storage Suggestions
You can store strawberry coulis in the fridge for about 7 days. Store it in an airtight container and always use a dry and clean spoon every time you take the coulis from the container.
You can freeze it too (up to 6 months)! The best way to freeze it is in ice cube trays. Once it is frozen, take the cubes out and store them in a freezer-safe ziplock bag. Thaw and use as desired.
You can also freeze it in microwave-safe glass bottles.
You can also use these frozen cubes to flavor your mocktails or cocktails or blend them with banana and yogurt to make a nice refreshing smoothie.
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Recipe Card
Easy Strawberry Coulis Recipe (3 Ingredients, No Thickener)
Ingredients
- 35 ounce strawberries (1 kg)
- 8 ounce sugar (200 g, white or light brown)
- 2 tablespoon lemon juice
Instructions
- Rinse strawberries with water. Chop off the top green leafy part and chop the strawberries into small pieces. If you see any black patches on the strawberries, cut and discard them.
- Combine strawberries, sugar, and lemon juice in a saucepan and bring to a boil on medium heat, stirring occasionally.
- Turn down to low heat and allow to simmer for 10 minutes. Stir at regular intervals using a wooden spoon while cooking.
- Remove the pan from heat and let the mixture cool down to room temperature.
- Add the cooled strawberry mixture to a blender or a food processor and blend until smooth. You can also use an immersion blender to puree the mixture.
- Note – If you like chunky sauce, then instead of blending, you can mash the mixture using a potato masher.
- Pass the mixture through a fine-mesh strainer, so that the end result is really smooth and nice. Use the back of a spoon to press the coulis while passing it through the strainer. Skip this step for a chunky coulis.
- Store the coulis in an air-tight container in the refrigerator for up to 7 days or freeze for upto 6 months.
Did you make this recipe? Let me know!