John D Lee is a chef and restauranteur living and working in Chiang Mai, Thailand. He's always loved to cook.
Strawberry coulis—it’s a fancy-sounding name for strawberry sauce, and though the name may be fancy, the preparation techniques are simple. Since this sauce freezes perfectly well, make up a reasonable-sized batch a couple of times a year and know you’ve always got dessert covered!
Among the many ways this sauce is used in my household include:
- As a topping for ice cream
- On waffles, French toast or pancakes
- As a ready-made easy topping for cheesecake
- Eaten with freshly baked scones
This sauce can be made with fresh or frozen strawberries. I typically enjoy fresh strawberries when they're in season and make coulis with any overabundance. Out of season, I find that frozen ones make an equally good coulis compared to fresh ones… so make it at any time of year.
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The recipe can be multiplied as needed.
- 5 and 1/2 cups of strawberries, fresh or frozen
- ¾ of a cup of plain white sugar (granulated)
- ¼ cup of water
- Combine all the ingredients in a saucepan, and bring the mix to a boil.
- Once it is boiling and the sugar has been dissolved into the liquid, turn off the heat, and transfer the mixture to a blender.
- Blend until it is very smooth, and then pass the sauce through a mesh strainer to remove the seeds. (The straining step is not strictly necessary, and it won’t make things taste any better, but I think the sauce is more enjoyable when it doesn’t leave you with strawberry seeds to pick out of your teeth!)
- Serve on top of some good vanilla ice cream or as a topping for cheesecake, and pop the rest into the freezer to be used as needed.
Store in the fridge for up to a week and in the freezer for months.
© 2010 John D Lee