This is a recipe I kind of threw together, needing something to top some plain yogurt, and just having a nearly empty bag of frozen berries on hand. Since that fateful haphazard chucking of ingredients, it has become a new staple in our home, topping everything from waffles to pancakes, to ice-cream. My husband makes a REALLY awesome milkshake with it too.
I exaggerate not when I title this post as the BEST EVER. This recipe is a perfect berry sweetness, but is well balanced and not so sweet that you start to feel ugh after a few bites. Let me assure you, dear readers, you can eat many MANY heaping spoonfuls of this coulis before you start to feel ill. I would say that this coulis should last up to a week in the refrigerator, but, honestly, each batch I’ve made so far hasn’t even lasted that long.
I am a gluttonous human being and I am not ashamed.
Bear in mind that I eyeball pretty much everything when I’m cooking, so the quantities listed are approximations. Have fun with this recipe! I’d love to hear about any adjustments you make or great and tasty ways you’ve used the coulis; tell me all about it in the comments below!
The BEST Berry Coulis EVER!
A well-balanced sweet, tangy and creamy berry coulis. Perfect for topping everything from pancakes to plain yogurt to ice cream.
Ingredients
-4 cups frozen mixed berries (do not thaw!)
-2 cups powdered/icing sugar
-2 tbsp salted butter
-1 tsp lemon zest
Directions
- Start off by slowly heating up your frozen berries on medium heat. Do not thaw your berries beforehand! Once the biggest pieces start to soften, and the berries have “let go” of their water, add the lemon zest, then the butter, and stir until melted.
- At this point, if you wanted to, you could take the berries off the heat, purée them (I recommend using a hand blender, because, fewer dishes to wash), then return to heat, and start adding the sugar. I would also recommend passing it through a sieve to remove any seeds and bits, further smoothing out your coulis. It really depends on what you want to do with the finished coulis and your own personal preference. I prefer to leave the berries intact: it’s nice to get a “surprise berry” every few bites.
- Start adding the sugar, a half-cup at a time, stirring well, and returning to a slow boil between each addition. Once all the sugar has been added, reduce the heat, and cook for about ten minutes, stirring frequently.
- Remove from heat, and let cool.
Milk Stains & Notebooks 