This recipe for Strawberry Coulis uses fresh strawberries. It is luscious, thick and bursting with fresh strawberry flavor.
Yesterday I shared my recipe for Strawberry Butter. Today I’m sharing my recipe for Strawberry Coulis. These are two components in my Strawberry Pancakes which I share the recipe for tomorrow.
A coulis (pronounced moo-lee) is French for a thin fruit or vegetable puree, used as a sauce. In this case, I’m using some of those beautiful strawberries that I got at the Farmer’s Market on Saturday.
As I mentioned this is one of the components I used in my Strawberry pancakes, but it is extremely versatile. Here are some ideas for enjoying Strawberry Coulis:
Mix with pure maple syrup for Strawberry-Maple Syrup to us on pancakes, French toast, and waffles.
Drizzle on oatmeal
Swirl into cake, coffee cake and cheesecake batters
Swirl into homemade ice cream
Spoon on top of ice cream to make sundaes
Add into buttercream frostings and whipped cream
Drizzle on desserts like angel food cake, bundt cake and cheesecakes
Use as a filling for crêpes
Stir into yogurt
Add to granola and whipped cream for a parfait
Yields about 1 cup
1 cup fresh (or frozen unsweetened) strawberries
1/2 cup sugar
zest and juice of 1 lemon
In a medium saucepan, combine the strawberries, sugar, and lemon zest/juice. Bring to a boil over medium-high heat.
Transfer to a blender. Purée until smooth and set aside.
Store in a sealed container in the refrigerator for up to 1 week.