Pages

Thursday, August 22, 2013

Strawberry and Raspberry Coulis

Since we seem to be focusing on what our gardens are producing at the moment, here is a recipe that will use up some of my summer berries. We grow everbearing, or day neutral, strawberries and raspberries and both are bearing now. This is a sweet coulis which can be drizzled on yogurt, ice cream, cakes, waffles, fruits, cheesecake, pies, and other desserts. The liquid in this sauce comes only from the fruits themselves (and a little lemon juice) which keeps the sauce fully flavored and quite thick.





Print

Strawberry and Raspberry Coulis


Adapted from cooksillustrated.com

12 ounces berries, fresh or frozen (and thawed), any combination as long as it equals this amount. In this case: 6 ounces raspberries and 6 ounces strawberries, but blueberries and blackberries are good, too

5-7 T sugar
1/4 c water
1/8 teas salt
2 teas fresh lemon juice

Place all ingredients but lemon juice into a saucepan over medium heat. Bring to a slight simmer, stirring occasionally until sugar is dissolved and berries are heated through.

Cool for 5 minutes and place in a blender or food processor. Blend until pureed. Add lemon juice and pulse once more to incorporate juice into the sauce. Taste and add a bit of sugar, if needed.

Strain mixture through a fine mesh strainer into a small bowl stirring and pressing on pulp to extract as much liquid as possible. Cover and place in the refrigerator for at least 1 hour. Stir just before serving. The puree may thicken while cooling; if it becomes too thick add one or two teaspoons water.

The coulis may be refrigerated for 4-5 days and frozen for 4 months. It is a lovely thing to find some coulis in your freezer in the dark months of winter.



No comments:

Post a Comment