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Strawberry Sauce (Coulis)

Strawberry Sauce (Coulis)

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Strawberry Sauce (coulis) is very easy to make and delicious. This sauce is perfect as topping on ice creams, crepes, pancakes, waffles etc.  

strawberry choux pastry image

If you pass it through a strainer, you can use it to make velvety creams such as yiaourtoglyko, ice cream, pannacotta or other creams as fillings for cakes etc.  

Strawberry pudding image

Leftover liquid can also be used to make strawberry flavoured puddings without adding any additional sugar.


strawberries image


The cooking time is about 10 – 15 minutes, from boiling point, on medium heat mixing now and then. 

The amount of sugar is up to you if you want this sauce to be very sweet, increase the amount of sugar.   If they are cooked more time they will become like jam.

Cooking strawberry sauce image


You can make the sauce vegan by omitting the butter.  

You can also omit the brandy if you are making it for your children.  Just add the strawberries, sugar, a few tablespoons water, just enough to wet the sugar and cook them for 10 – 15 minutes.  Add a tablespoon of lemon juice at the end.

If you make a bigger quantity, you can put them in plastic bowls and freeze them.

*If the strawberries are still wet after washing them do not add the water mentioned in the recipe as it will take more time for the sauce to be ready.  The brandy is optional and you can use any other liqueur you like to flavour the sauce.

strawberry sauce image

Strawberry Sauce (Coulis)

Yield: 3 cups
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Strawberry Sauce (coulis) is very easy to make and delicious. This sauce is perfect as topping on ice creams, crepes, pancakes, waffles etc.  


  • 1 tbsp butter
  • 500 grams fresh strawberries, cut into small pieces
  • ½ cup sugar
  • 1 shot brandy or other liqueur or 3 tbsp water*
  • 1 tbsp lemon juice


  1. Wash, hull and cut the fruit into small pieces.
  2. Heat the butter in a frying pan and sauté the strawberries. Add the brandy and mix until the alcohol evaporates.
  3. Add sugar and mix occasionally for about fifteen minutes. (Some pink foam will form on top but you don't have to skim it as its only the sugar boiling).
  4. Add the lemon juice, mix and set aside to cool before serving on your favourite dessert.
  5. Store the remaining sauce in the refrigerator for up to a week.
Nutrition Information
Yield 1 Serving Size 1
Amount Per Serving Calories 879Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 104mgCarbohydrates 150gFiber 10gSugar 135gProtein 4g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!


collage strawberries sauce image


Another similar recipe follows for KIWI sauce.

Kopiaste and Kali Orexi!

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Eliopita, Eliotes or Eliopitakia (Cypriot Olive Pies)
Κiwi Sauce


Monday 24th of March 2008

Pixie, actually this is part of something else I have prepared for Mike's event and hopefully I shall post it in the next couple of days. Thanks, however, for letting me know.


Monday 24th of March 2008

Lovely sauce! You should offer this to Mike's Table- he has a round up for strawberries and this would be perfect.


Sunday 23rd of March 2008

Val, you have to go to Cyprus as well on one of your trips to Europe. Then you will say that you've tasted real strawberries. As you say, the season for strawberries is around May and when they get cheaper I will make my strawberry jam, which is very easy to make as well. The season for figs is around August.


Sunday 23rd of March 2008

Thanks Ginny, Happy Easter to you as well.

Bellini Valli

Sunday 23rd of March 2008

I have been having strawberries from California lately in fruit salad and yesterday with blueberries for breakfast. I remember when I was in Greece in mid May and it was strawberry season...I still think they were the most delicious strawberries I have ever had. I still have to get to Greece when figs are in season. When is that? This strawberry sauce would be delicious on my toast for breakfast this morning:D

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