This fruit-based sauce is a delicious accompaniment to cheesecake, pound cake, ice cream, chocolate tortes, dessert soufflés, pancakes, waffles and crepes.
Makes 11/2 cups Because the type of berries used as well as their ripeness will affect the sweetness of the coulis, the amount of sugar is variable. Start with 5 tablespoons, then add more if you prefer a sweeter coulis. Additional sugar should be stirred in immediately after straining, while the coulis is still warm, so that the sugar will readily dissolve. Serve the coulis with cheesecake, pound cake, ice cream, rich chocolate tortes and cakes, dessert soufflés, pancakes, French toast, waffles, or crêpes.
12 ounces (2 1/2 to 3 cups) fresh or frozen thawed raspberries, blueberries, blackberries, or strawberries (fresh strawberries hulled and sliced, if using) 5–7 tablespoons granulated sugar 1/8 teaspoon salt 2 teaspoons juice from 1 lemon 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.