Strawberry Sauce (or coulis) is very easy to make and delicious. This sauce is perfect as topping on ice creams, crepes, pancakes, waffles etc.
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.
Leftover liquid can also be used to make strawberry flavoured puddings without adding any additional sugar.
The cooking time is about 10 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.
Tips:
Adjust the amount of sugar according to your taste preference and the sweetness of the strawberries.
If you want a thicker sauce or coulis, you can simmer the mixture for a bit longer to evaporate more liquid.
Both the sauce and coulis can be stored in the refrigerator for up to a week. Make sure to use a clean, airtight container.
Serve the sauce or coulis over desserts like ice cream, cheesecake, pancakes, or waffles, or use them as a topping for yogurt or oatmeal. They can also be used as a flavouring in cocktails or mixed drinks.
If you like, you can also add a tablespoon of butter to the mixture. Butter is more commonly used in recipes for fruit compotes or sauces where a richer, creamier texture is desired, such as with caramelized fruits or dessert sauces like caramel sauce.
You can also add some alcohol if you are making it for adults, although the alcohol will evaporate during cooking.
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.
Strawberry Sauce (Coulis)
Strawberry Sauce (coulis) is very easy to make and delicious. This sauce is perfect as topping on ice creams, crepes, pancakes, waffles etc.
Ingredients
- 500 grams fresh strawberries, cut into small pieces
- 100 grams sugar
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- A few tablespoons water (see note)
Instructions
- Wash, hull and cut the fruit into small pieces.
- In a saucepan or non-stick frying pan, combine the strawberries, sugar, lemon juice, and lemon zest.
- Cook over medium heat, stirring occasionally, until the strawberries release their juices and the sugar has
dissolved, about 10 minutes, until the strawberries are soft and the mixture has thickened slightly. (At this stage, the strawberry sauce is ready). - To make the coulis, remove it from the heat.
- Allow the mixture to cool slightly, then transfer it to a blender or food processor.
- Blend until smooth.
- If desired, strain the mixture through a fine-mesh sieve to remove any seeds or pulp.
- Transfer the sauce to a jar or container and refrigerate until ready to use.
- Store the sauce in the refrigerator for up to a week.
Notes
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.
Nutrition Information
Yield 1 Serving Size 1Amount Per Serving Calories 550Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 10mgCarbohydrates 139gFiber 10gSugar 124gProtein 3g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
PIN FOR LATER
Another similar recipe follows for KIWI sauce.
Kopiaste and Kali Orexi!
Ivy
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.
Pixie
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.
Ivy
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.
Ivy
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