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Strawberry Coulis Recipe

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4.2 from 10 reviews

This homemade strawberry coulis is a vibrant, sweet sauce made from fresh strawberries, sugar, and lemon juice. Perfectly balancing natural fruit flavors with a hint of tanginess, it can be served as a chunky compote or strained for a smooth texture, ideal for topping desserts like cheesecake, pancakes, or ice cream.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 16 servings
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Ingredients

  • 1 lb fresh strawberries, hulled and halved or quartered
  • ⅓ cup granulated sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Combine Ingredients: Add the fresh strawberries, granulated sugar, and lemon juice to a medium saucepan over medium heat. Stir to combine all ingredients evenly before cooking.
  2. Cook and Mash Strawberries: Cook for a few minutes, stirring occasionally until the strawberries begin to release their juices. Bring the mixture to a low boil, then reduce the heat to a simmer. Continue simmering for 15 minutes, mashing the strawberries against the side of the pan with a wooden spoon as they break down.
  3. Choose Texture – Chunky: For a chunky compote style, remove the saucepan from heat and serve the mixture as is without further processing.
  4. Choose Texture – Smooth: For a smooth coulis, strain the cooked mixture through a fine mesh sieve, pressing the strawberries firmly with a spatula to extract as much juice as possible.
  5. Cool and Serve: Let the coulis cool to room temperature. It will thicken as it cools. Serve immediately or refrigerate until ready to use.

Notes

  • Use ripe, fresh strawberries for the best natural sweetness and flavor.
  • The lemon juice balances the sweetness and helps preserve the bright color.
  • Adjust sugar quantity based on the sweetness of your strawberries or dietary preferences.
  • The coulis can be refrigerated for up to 5 days in an airtight container.
  • This sauce can be frozen for longer storage; thaw in the refrigerator before using.