Mixed Berry Coulis Recipes

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MIXED BERRY COULIS



Mixed Berry Coulis image

We grow both blueberries and raspberries and love finding new ways to use them! Found this recipe in True Blueberry Cookbook.

Provided by Carolyn Haas

Categories     Other Desserts

Time 15m

Number Of Ingredients 3

2 c fresh blueberries
2 c fresh raspberries
1 c superfine or granulated sugar

Steps:

  • 1. Combine berries and 1/2 cup of sugar. Pulse in blender, food processor or use immersion blender for several seconds. Add remaining sugar gradually and keep processing until mixture is smooth. Cover and chill.

BERRY COULIS



Berry Coulis image

This is a flexible recipe for a classic berry coulis: use just one type of berry or a combination. Passing the mixture through a fine-mesh strainer produces a smooth, glossy sauce, but you can skip the step if you prefer something more rustic. The coulis will keep in the refrigerator for 4 to 5 days and also freezes well. Serve over ice cream, cheesecake, pound cake or other plain cakes.

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 4 servings (about 1 cup)

Number Of Ingredients 4

12 ounces fresh raspberries, blackberries, blueberries or strawberries, or a mix (if using strawberries, hull and quarter them)
1/2 cup sugar
1 tablespoon fresh lemon juice
Pinch kosher salt

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.

EASY MIXED BERRY DESSERT SAUCE



Easy Mixed Berry Dessert Sauce image

This easy mixed berry dessert sauce recipe can be served hot or cold on blintzes, pound cakes, ice cream, and more. Use any berries in season.

Provided by Barbara Rolek

Categories     Dessert     Sauce

Time 25m

Yield 9

Number Of Ingredients 5

1 1/2 cups raspberries (fresh or frozen, divided)
1 1/2 cups strawberries (fresh or frozen, sliced, divided)
1 cup blueberries (fresh or frozen, divided)
3/4 to 1 cup sugar (to taste)
1 to 2 tablespoons fresh lemon juice (to taste)

Steps:

  • Gather the ingredients.
  • In a medium saucepan, combine 1 cup of the raspberries, 1 cup of the sliced strawberries, 3/4 cup of the blueberries, 3/4 cup of the sugar, and 1 tablespoon of the fresh lemon juice. Bring to a simmer over medium heat until the sugar has dissolved, about 10 minutes. Adjust the sweetness, adding up to 1/4 cup more (or to taste) of sugar if necessary, and cook until dissolved.
  • Puree the berry mixture in a blender or food processor , return to the saucepan, and bring to a simmer. Add an additional 1 tablespoon fresh lemon juice, or to taste, if necessary.
  • Add the remaining 1/2 cup raspberries, 1/2 cup sliced strawberries, and 1/4 cup blueberries, and simmer until the sauce is hot.
  • Serve hot or cold and enjoy.​

Nutrition Facts : Calories 116 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 26 g, Fat 0 g, ServingSize 3 cups berry sauce (9 servings), UnsaturatedFat 0 g

WARM CHOCOLATE CAKE WITH MIXED BERRY COULIS



Warm Chocolate Cake with Mixed Berry Coulis image

Provided by Food Network

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 ounces bittersweet chocolate, finely chopped
3 tablespoons unsalted butter
3 tablespoons cocoa powder
3 egg whites
3 tablespoons granulated sugar
1/2 pint raspberries
1/2 pint blueberries
1/2 pint strawberries
3 tablespoons sugar
1 tablespoon fresh lemon juice
1 tablespoon framboise, Grand Marnier or orange juice

Steps:

  • Preheat oven to 400 degrees F. Butter and flour 4 (4-ounce) ramekins. Combine chocolate and butter in a double boiler and melt. Stir in cocoa powder. In a bowl beat egg whites on medium speed until soft peaks form. Increase speed to high and gradually add sugar. Beat whites until stiff and glossy, but not dry. Whisk 1/4 of egg white mixture into chocolate, to temper. Fold in remaining whites. Fill ramekins 2/3 full and bake until top is slightly firm but still soft in the very center, about 6 to 8 minutes.
  • Combine raspberries, blueberries, strawberries, sugar and lemon juice in a saucepan and heat until fruit is softened. Remove from heat and puree in food processor until smooth. Strain through a sieve and stir in liqueur or orange juice. Chill.
  • Yield: 4 servings

MIXED BERRY COULIS



MIXED BERRY COULIS image

Categories     Sauce     Berry     Brunch     Dessert

Yield 1 1/2 cups

Number Of Ingredients 7

3 ounces fresh strawberries (or thawed if frozen)
3 ounces fresh blueberries (or thawed if frozen)
3 ounces fresh raspberries (or thawed if frozen)
3 ounces fresh blackberries (or thawed if frozen)
5 - 7 tablespoons granulated sugar
1/8 teaspoon table salt
2 teaspoons lemon juice

Steps:

  • 1. 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 airtight container for up to 4 days.

RED BERRY COULIS



Red berry coulis image

A versatile redcurrant and raspberry sauce to serve on desserts, with cake or spooned onto ice cream

Provided by Cassie Best

Categories     Dessert

Time 10m

Yield Makes about 200ml

Number Of Ingredients 3

200g raspberries
100g redcurrant (removed from stems)
100g golden caster sugar

Steps:

  • Place raspberries and redcurrants into a saucepan with sugar. Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy. Taste and add a little more sugar if the berries are particularly sharp. Strain through a sieve, then chill until ready to serve.

Nutrition Facts : Calories 23 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber

RASPBERRY COULIS



Raspberry coulis image

Make a batch of raspberry coulis to use as a fruity topping for a cheesecake, as a sauce for desserts, to swirl into yogurt or pour over ice cream

Provided by Esther Clark

Categories     Condiment

Time 10m

Yield Makes 1 x 500ml jar

Number Of Ingredients 3

450g raspberries
½ small lemon , juiced
3 tbsp icing sugar

Steps:

  • Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
  • Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.

Nutrition Facts : Calories 13 calories, Fat 0.1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 0.2 grams protein

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