Whipping up a quick batch of coulis is the perfect and most delicious way to make use of an overabundance of summer berries. This fruit-based sauce is extremely versatile and a delectable accompaniment to any sweet treats. Whether cheesecake, pound cake, ice cream, chocolate tortes, dessert soufflés, pancakes, waffles or crepes strike your fancy this summer, this Berry Coulis recipe is sure to take it to the next level of decadent.


12 ounces (2 1/2 to 3 cups) fresh or frozen thawed raspberries, blueberries, blackberries, or strawberries (fresh strawberries hulled and sliced, if using)

5–7 tablespoons granulated sugar

1/8 teaspoon salt

2 teaspoons juice from 1 lemon


In medium saucepan, bring berries, 1/4 cup water, 5 tablespoons sugar, and salt to bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer. 2. Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing and stirring puree with rubber spatula to extract as much seedless puree as possible. Stir in lemon juice and additional sugar, if desired. Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons water.) Can be refrigerated in air-tight container for up to four days.