Strawberry Raspberry Coulis
Ihave made this simple, elegant sauce for various desserts and as a topping forice cream. Here, it is for the Cardamom Ricotta Cheesecake. This time, I leftthe kitchen and forgot to turn off the burner for the sauce! Whoops! Fifteenminutes later, I returned to find the sauce reduced by half. I removed it fromthe stove, let it cool slightly, and then strained it. Now, this recipe hasgiven me one of the most beautiful, intense strawberry-raspberry sauces I’veever made – even better than the ones before!
Ingredients
- 1 cup fresh or frozen strawberries
- 1 cup fresh or frozen raspberries
- ⅓ cup cup granulated sugar
- 2 tablespoons lemon juice
- ⅓ cup water
Notes
Combine the berries, sugar, lemon juice, and water in a medium saucepan.
Bring to a simmer over medium heat and cook, stirring constantly, until the berries release their juices, about 3 to 5 minutes.
Reduce the heat to medium-low and continue cooking until the berries break down, about 5 to 6 minutes.*
Allow the sauce to cool slightly, then strain it into a small jar. Refrigerate until ready to use.
Makes about 1 cup.
* For a thicker sauce, reduce to low heat for up to 15 more minutes.
John F. Carafoli is an international food stylist, consultant, and author. He wrote the seminal book Food Photography and Styling; Cape Cod Chef’s Table, Recipes from Buzzards Bay to Provincetown; and Great Italian American Food in New England: History, Traditions & Memories. He has been published in Gastronomica, The Journal of Food and Culture, The New York Times, L’italo-Americano Italian Newspaper, and Edible Cape Cod, where he won an EDDY for best use of recipes in a feature. He was profiled in the Italian publication ER (Emilia Romagna) and presented papers at the Oxford Symposium on Food and Cookery in England. Learn more at carafoli.com.
