Easy strawberry coulis
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Easy strawberry coulis

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.

  • Method

    1. Strawberry mixture

      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.

    2. Sieve

      Pass the mixture through a fine sieve for an extra smooth finish, if you like. Refrigerate until chilled.

    3. Handy hint

      This recipe can be prepared in advance. Store in a sealed container in the fridge for up to 3 days.

  • Ingredients

    2 x 250g punnets Driscoll’s strawberries, hulled and roughly chopped
    1/3 cup icing sugar mixture, approximately
    2 tsp freshly squeezed lemon juice

    • Serves Makes about 400ml (unstrained) or 375ml (strained)
    • Dessert
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