Strawberry Coulis

Easy 3 ingredient lower sugar strawberry coulis to use as a topping on pancakes, waffles, ice cream, cake, cheesecake or yogurt. The best strawberry topping that’s lower in sugar, yet full of berry flavor!

A clear mason jar filled with strawberry coulis with a brown spoon and a background bowl of ice cream on a marble backdrop.

How to make strawberry coulis

Ingredients Needed

  • Strawberries. Fresh or frozen, hulled and sliced.
  • Citrus. I prefer orange, but lemon works great, too!
  • Sugar. Granulated, maple syrup or honey.
  • Salt. To make the berries and citrus POP.
A saucepan filled with sliced strawberries on a white marble backdrop.

Equipment Needed

  • A small cutting board and paring knife to hull the strawberries and slice the citrus.
  • A medium-sized saucepan to make the coulis in.
  • Dry and wet measuring cups.
  • A microplane or zester for the citrus.
  • A large spoon to stir the coulis as it cooks.
  • An immersion (stick) blender, a regular blender or a food processor.
  • Spoons for tasting.
  • A jar or bowl for storing.

Step-by-Step Instructions

  1. The first step is to hull and slice the strawberries. If you’re using frozen, the hulling step is already complete and you don’t even need to slice them if they’re whole.
  2. Toss everything into the saucepan. That includes the strawberries, citrus zest and juice, sugar (of your choice) and salt.
  3. Bring the mixture to a simmer for 10-15 minutes or until the strawberries are very soft.
  4. Use an immersion (stick) blender to puree the mixture. Or, you can transfer the mixture to a standard blender or food processor and puree until smooth.
  5. Transfer the coulis to a pint-size jar and let cool. Place a lid on top and refrigerate up to 7 days.
  6. Drizzle or pour the coulis on any dessert or yogurt. Yum!
A clear mason jar filled with strawberry coulis with a spoon dripping out.

Storage Instructions

Place in an airtight container in the refrigerator up to 7 days.

Place in the airtight container in the freezer up to 2 months. Let thaw in the refrigerator (do not refreeze).

Ingredient Substitutions & Alterations

  • Instead of strawberries: Use any berry (blackberries, blueberries, rasperries or a mix), dark sweet cherries, peaches or mangoes. Really any fruit will work.
  • Use your favorite citrus: Orange, lemon or even lime would be delightful.
  • Use your choice of sweetener: Granulated sugar, maple syrup, honey, agave, stevia, monkfruit extract – it’s your choice!
  • To make it gluten free: This recipe is naturally gluten free!
  • To make it dairy free: This recipe is naturally dairy free!
  • To make it vegan: This recipe is naturally vegan and plant-based, just skip the honey and use an alternative sweetener.
A white bowl filled with ice cream drizzled with strawberry coulis on a marble backdrop.

What to use if you don’t have an immersion blender

You can transfer the strawberry coulis mixture to a regular blender or food processor to puree it. A small nutrabullet-type gadget will work, too.

Make strawberry coulis into ice cubes!

Pour the strawberry mixture into the wells of an ice cube tray and freeze.

Here are a few ways to use the strawberry coulis ice cubes:

  • Ice cubes in any beverage, such as sparkling water, infused water, soda or mocktails/cocktails
  • Blend them into your favorite fruit smoothie
  • Blend them to make frozen mocktails, cocktails or desserts, such as granita

Chef’s Tip

You can use fresh or frozen strawberries for this recipe. If using fresh, be sure to hull them. If using frozen, they are ready to go into the pot.

Remember that you can use any fruit – fresh or frozen – for this recipe. Measure for measure!

A clear jar filled with strawberry coulis.

Other Delicious Berry Recipes:

Print

Strawberry Coulis

Easy 3 ingredient lower sugar strawberry coulis to use as a topping on pancakes, waffles, ice cream, cake, cheesecake or yogurt. The best strawberry topping that’s lower in sugar, yet full of berry flavor!

  • Author: Julie Andrews
  • Prep Time: 5-10 mins
  • Cook Time: 10-15 mins
  • Total Time: 15-25 mins
  • Yield: Makes 1 pint (8, 1/4 cup servings) 1x
  • Category: Sauce, Dessert
  • Method: Stove-Top
  • Cuisine: French, American

Ingredients

Scale
  • 1-pound fresh or frozen strawberries, hulled and sliced (about 2 ¼ cups)
  • Zest and juice of 1 medium lemon or ½ medium orange (about ¼ cup)
  • ⅓ cup granulated sugar, maple syrup or honey
  • Pinch coarse salt

Instructions

  1. Place the strawberries, lemon or orange zest and juice, sugar, maple syrup or honey and salt in a medium saucepan. Bring to a simmer and cook 10-15 minutes or until the strawberries are very soft.
  2. Use an immersion blender to puree the coulis until smooth, adding a few tablespoons of water if needed. Alternatively, transfer the strawberry mixture to a blender or food processor and puree until very smooth.
  3. Transfer the coulis to an airtight container, let cool, then refrigerate up to 7 days.

Notes

Substitution Tip: Use any berry, dark sweet cherries, peaches or mango instead of strawberries.

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 53
  • Sugar: 11g
  • Sodium: 16mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 0g
  • Cholesterol: 0mg

Keywords: berry, berries, dessert, topping

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