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Drizzle this bright and zesty strawberry coulis over pancakes, pavlova, ice cream and more to elevate ordinary desserts into something special. You’ll have everyone licking their spoons.
Place the strawberries, icing sugar and 2 teaspoons water in a small heavy-based saucepan over medium-low heat. Stir constantly until the strawberries start to lose their moisture. Reduce the heat slightly and simmer, stirring occasionally for 5-8 minutes or until the strawberries are very soft. Remove from the heat and set aside to cool for 10 minutes or so. Blend the strawberries using a hand-held blender, blender or small food processor until smooth. Stir in the lemon juice and adjust the sweetness with a little more icing sugar if necessary.
Pass the mixture through a fine sieve for an extra smooth finish, if you like. Refrigerate until chilled.
This recipe can be prepared in advance. Store in a sealed container in the fridge for up to 3 days.
2 x 250g punnets Driscoll’s strawberries, hulled and roughly chopped
1/3 cup icing sugar mixture, approximately
2 tsp freshly squeezed lemon juice
