Cherry Berry Coulis Recipes

BERRY COULIS

Steps:

• Combine the berries, sugar, lemon juice, salt and 1 tablespoon water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the berries begin to give off their juice, 1 to 2 minutes. Adjust the heat so the sauce is simmering rapidly and cook until the berries have broken down, 4 to 5 minutes. Let cool slightly.
• Transfer to a blender and blend until smooth. Pour the mixture through a fine-mesh strainer, pressing on the solids to extract as much of the sauce as possible. Serve the sauce cold or at room temperature.

MIXED BERRY COULIS

Steps:

• In a medium saucepan, combine all but the lemon juice.
• Bring just to simmer and cook until berries are warm and sugar is dissolved.
• Transfer to a blender and puree until smooth.
• Strain through a fine sieve (or line coarse sieve with an old flour sack towel).
• Press as much through as possible, leaving only the seeds behind.
• Stir in the lemon juice and adjust sweetness if desired with additional sugar.
• Can be refrigerated for up to 4 days in an airtight container.

MIXED BERRY COULIS

Steps:

• Slice the strawberries and toss them in a bowl with half of the raspberries and half of the blackberries. Purée the remaining berries in a blender or food processor with 3 tablespoons (45 g) of sugar. Mix the berry purée with the sliced berries. Taste, then add the remaining tablespoon of sugar if you wish. Serve chilled or at room temperature.
• Variation
• Add a splash of liqueur, such as Grand Marnier, Cognac, or kirsch to the sauce.
• Storage
• This sauce can be stored in the refrigerator for up to 3 days.

CHERRY-BERRY COULIS

Steps:

• Combine frozen fruit, sugar, and salt in a saucepan over medium heat. Stir to combine, and heat until fruit is thawed and just warmed through, about 5 minutes. Do not boil.
• Transfer to the bowl of a small food processor. Blend until smooth, 15 to 20 seconds.
• Strain mixture using a fine-mesh strainer, pressing solids with the back of a spoon. Stir lemon juice into the coulis and serve.