Discover the magic of strawberry coulis, a simple strawberry sauce that is the perfect way to use up those abundant summer strawberries!
Course Dessert
Cuisine American
Keyword strawberry coulis, strawberry sauce
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 6
Calories 134kcal
Author Kat Jeter & Melinda Caldwell
Ingredients
24ouncesChopped strawberriesstems removed
3/4cupSugar
2tablespoonsLemon Juice
Instructions
In a medium saucepan add strawberries, sugar, and lemon juice.
Over medium high heat begin cooking the ingredients stirring constantly until the mixture comes to a boil then reduce temperature to medium low. Continue cooking for about 20 minutes mashing the strawberries with your spoon as you stir.
Once the strawberries have softened remove pan from the heat and use an immersion blender to puree the berries. If you don't have an immersion blender you can also mash the berries with a fork or potato masher.
Strain the strawberries through a strainer into a bowl to remove the pulp and seeds. Make sure to press down on the strawberries to get as much of the juice out as possible.
Discard the leftover pulp and seeds and pour the liquid back into your saucepan. Continue cooking over medium heat for 10 more minutes, or until the sauce is thick enough that it coats the back of your spoon. (See note 1)
Remove sauce from heat and let cool until it reaches room temperature. If you are not serving it right away you can store in an airtight container in the refrigerator. Bring it to room temperature before serving.
Notes
As you are cooking the strained sauce you can gently skim off any foam from the top. This will help you get a clear, beautiful strawberry sauce.