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This recipe is one of my all time favorites. I don’t love fruits but I do love berries. I’ve made it with strawberries, blackberries or raspberries and a mix of all three. I think the strawberries alone are a little too… something, sweet maybe? It ends up tasting just like a fruit roll up, maybe that’s why I don’t love just the strawberry.
My favorite is a mix of berries, at least 2, but all three is amazing as well. The zest is the secret to really making the flavor in this coulis pop! If you want just one berry I suggest the blackberry, it has a really great flavor. But I’m an Oregon girl so I love Blackberries, used to go pick them in the back yard!
The first time I made it was for this Flourless Chocolate cakeand it was AMAZING! My husband thinks the cake is a bit heavy (craziness) and wanted something lighter than more heavy cream on top (I like it with ice cream or fresh whipped cream).
I didn’t think I would like it, and I don’t usually like fruits with chocolate. But it was AMAZING, seriously I love it. It creates the perfect balance or dark chocolate and sweet, but not too sweet, sauce!
AND my very favorite recipe to have this sauce on is my coconut panna cotta. SERIOUSLY, one of my all time favorites. I’ll share that recipe with you next week!
And for you breakfast lovers I think most fruit syrups are too thick and sweet for me, but I love this Coulis on pancakes, waffles and more! What berries are your favorite that you’d make this out of?
Easy Coulis recipe - dessert berry sauce
this berry dessert sauce is easy to make and tastes amazing
3.89 from 34 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 8 minutes minutes
Total Time: 18 minutes minutes
Servings: 8 servings
Calories: 71kcal
Author: Ashlee Marie
Ingredients
- 12 oz berries I like raspberries, strawberries and blackberries or a mix
- 1/4 tsp orange zest
- 1/2 C granulated sugar
- 1/4 C lemon juice
- 1/4 C water
US Customary - Metric
Instructions
In a medium-sized sauce pot over medium heat, combine the berries, orange zest, water, sugar, and lemon juice.
Bring to a boil and cook for an additional 8 minutes.
Remove from the heat and puree with a blender.
Strain (to get the seeds out) into a jar and serve.
Refrigerate the extra.
Video
Nutrition
Calories: 71kcal | Carbohydrates: 18g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 30mg | Fiber: 1g | Sugar: 16g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 0.1mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!
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About Ashlee
With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...
Reader Interactions
Comments
This sounds wonderful and not too sweet. My favorite berries are raspberries!
Reply
I don’t love most fruits but there is just something about berries I love! Maybe because they are great dessert foods! Pretty much all my favorite flavors are good in desserts, chocolate, coconut, citrus, peanut butter, caramel… Yup, desserts!
Southern African Dessert Queen
This was DELICIOUS and super easy to use. Perfect amount of tartness, not too sweet and went really well with my pavlova.
Reply
oh YEAH! this would go great with a pavlova! so glad you enjoyed it!
Elizabeth
Do you think this would freeze? I’m trying to make it for a friend’s wedding dessert.
Reply
I’ve never tried but I don’t see why it wouldn’t freeze just fine
Tsee
This coulis was practically luscious. I had to alter it a little based off what I had on hand since I didn’t want to make a run to the store. I used only blackberries and used lime juice and zest instead of lemon. I also added a dash of coconut extract at the end just before blending. Served it drizzled over a key lime cheesecake I made and it was the hit of the party.
Reply
Mmmmm lime and coconut, sounds like a great addition!
Turqueya
Used this on a cheesecake. Swapped out the water for Valenzano Jersey Devil Port and used lemon zest instead of orange. Went with strawberries, raspberries and blackberries. It was a drunken cheesecake so I poured a smooth brandy over the cheesecake then topped the cake with the berry coulis and some fresh berries. It was amazing and completely gorgeous. Thank you.Reply
Ashlee Marie
dang sounds amazing, so glad you liked the recipe!
Rebekah
Do you have any tips for drizzling this coulis on decorated cupcakes? Would it hold up over night for a wedding? Would the cupcakes need to be refrigerated after drizzling it on?
Reply
Ashlee Marie
I’d recommend waiting to drizzle unil the say you serve them, you can prep the cupcakes ahead of time but the drizzle should go on just before serving
