Blackberry Coulis

Blackberry coulis is a fruit sauce that is fresh, versatile, and simple to make. Use fresh or frozen fruit and keep it on hand to serve with dessert or breakfast.

Simple recipes are always the best, aren’t they? And this blackberry coulis is like that. Just a few simple ingredients coming together to make something that complements and elevates whatever it’s paired with.

A coulis is a simple fruit sauce, cooked down to be slightly thick and pourable. There are a myriad of uses for it, and its bright, fresh flavors.

Ways to Use Blackberry Coulis

• Top your pancakes or waffles with blackberry coulis
• Stir a couple of tablespoons of the coulis into a glass of seltzer water for an Italian soda
• Topping cheesecakes, like this Vanilla Bean Cheesecake
• Drizzle a scoop of ice cream with a bit of sauce
• Stir some into plain yogurt for a touch of sweetness and flavor
• Use it as a sauce or filling in cakes and pastries
• My favorite way of using coulis is to make a blackberry panna cotta. It’s such a beautiful and delicious dessert!

Ingredients

• Blackberries – frozen or fresh, both work well
• Sugar – any granulated sugar works well! I use organic cane sugar
• Lemon Juice – freshly squeezed is always the best flavor

Equipment Needed

• Fine mesh sieve
• Small saucepan
• Large spoon
• Bowl

How to Make Blackberry Coulis

Set a fine mesh sieve over a mixing bowl, and have it near your stove.

Place the blackberries, sugar, and water in a small saucepan. Squeeze the lemon juice into the pan, and stir to combine.

Cook the mixture over medium heat for about 10 minutes, stirring occasionally. The blackberries will begin to break down as they cook, and you can gently smash them to help the juices release.

When the coulis is ready, the mixture level should be slightly lower in the pan, and the juice should drip a bit slowly off the end of a spoon. After cooking, pour the mixture into the sieve and gently press it with a spoon to get as much of the coulis out as possible.

After it’s cooled, store the coulis in an airtight container or jar. it can be kept in the refrigerator for one week, or in the freezer for up to three months.

Recipe Notes, Tips, & FAQs

• Once you’ve strained the coulis, you will be left with a sieve full of cooked, jammy blackberries. If it hurts you to throw that away like it does me, you can save the fruit in a jar and use it as a fruit spread for sandwiches or toast.
• While blackberries make a fabulous sauce on their own, you can mix other fruits, like raspberries, blueberries, or currants with them to create a more complex sauce.

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