The Freshman Cook: Strawberry Coulis

I used to work in a high end restaurant, and raspberry coulis was a staple in the dessert pantry. We used it for garnishing dessert plates and as a topping for brownies, cheesecake, and many of our wonderful treats. I wanted to make a strawberry coulis, so I used the same recipe, just a different fruit. It is so very tasty. I thought it would be nice, as the heat is upon us here is Las Vegas, to have some strawberry coulis ready to go, as an ice cream topping. It would  make a delicious strawberry shake, and  I used it to flavor and color my Cream Cheese Cookies w/ Strawberry Coulis Icing also.

Strawberry Coulis

1 pound Fresh Strawberries

2-3 tablespoons Sugar

1/4 cup Water

Chop the leaf off of your strawberries, and cut berries into 

small pieces.

Add the sugar and water.

If your strawberries are really sweet, or sweet enough for

 you, then add only 2 tablespoons of sugar. If not, then add three.

Bring to a boil.

 Let it boil for 5 minutes. 

Puree in blender.

Run the pureed sauce threw a strainer or cheesecloth.

I ran mine through cheesecloth to get rid of any

strawberry seeds. It got most of them.

Place the coulis in a jar and refrigerate for up to a week.


Thanks for joining me!

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