Browse Cookery Articles

Browse Culture Articles

Browse Community Articles

Strawberry Coulis

Don't be scared of anything, especially of the word coulis (koo-LEE).  It is simply the French word for a thick sauce.  This recipe is bright in flavor and ideal for drizzling over ice cream, angel food cake, cookies , or used as a dip for a mixed bowl of fresh fruit.

Strawberry Coulis
Pointe Viven - Jesse Bluma. All rights reserved.

Ingredients - Materials
1 pound organic strawberries 
1 Tablespoon light agave 
1 teaspoon lemon juice
1 large freezer bag
permanent marker pen
blender (or food processor)

Wash and hull the strawberries.
Place strawberries in a blender.
Add 1 Tablespoon light agave in to the blender.
Add 1/2 teaspoon lemon juice to the blender.
Pulse the blender until strawberries are partially chopped.
Next, blend until the mixture is smooth and looks glossy. 
Taste test to see if more agave if required.
Label and date a freezer bag.
Pour the mixture into the freezer bag and seal.

(Makes about 2 cups)
*  The coulis will keep for three to four days in a refrigerator or for a month in a freezer.

blended mixture

store for later use

No comments:

Post a Comment


Shop Jesse Bluma at Pointe Viven