Fresh berries, sugar, lemon juice, and a pinch of salt turn into this ridiculously easy Berry Coulis that’ll fancy-up any dessert.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You ever stare at a plain slice of cheesecake and think, this needs a little drama? That was me, about a year ago, rummaging through my fridge, pretending I had a plan. I didn’t. But there was a half-empty box of raspberries and a rogue lemon rolling around in the veggie drawer. I thought, “What if I just… cooked them?”—zero expectations. A few stirs, a splash of sugar, and suddenly I had this glossy, vibrant sauce that made my plain dessert look like it was prepped for a magazine shoot. That’s when Berry Coulis became my “emergency fancy fix” for any dessert. It’s been my little secret weapon ever since.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Berry Coulis Recipe?
Let’s be honest, the word coulis sounds like something you’d only hear at a restaurant where the portions are tiny and the plates are huge. But here’s the thing—it’s just a simple berry sauce. That’s it. Nothing fancy about the process. You’re simmering some berries, blending them, straining out the annoying seeds, and boom—you’re a dessert rockstar. And trust me, once you pour this over a scoop of vanilla ice cream, you’ll get why I’m obsessed. Plus, you can throw in pretty much any berry you have lying around. Raspberries, blueberries, blackberries, strawberries… they all play nicely. It’s like a choose-your-own-adventure but for desserts.
And you know what? Even if you’re the “store-bought pound cake is fine” kind of person (no shade—I’m with you), this sauce will fool people into thinking you’ve got your life together.
Ingredient Notes:
Alright, so here’s the thing. This isn’t the kind of recipe where you need to run out for fancy ingredients. You’ve probably got half of this stuff already.
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Berries (12 oz) – Use what you have. Raspberries are my go-to because they’re just tart enough, but if all you’ve got is frozen strawberries from that one smoothie phase you went through? Go for it.
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Water (¼ cup) – Nothing special here. Just a splash to get the berries moving.
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Sugar (5-7 tbsp) – I start with 5 and adjust later. Some berries are sweet, some are sassy. You’ll know.
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Salt (⅛ tsp) – This sounds weird but don’t skip it. It makes the berries taste more… berrylike? (That’s a word now.)
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Lemon Juice (2 tsp) – Fresh is great, but if you’ve got bottled, that works too. It gives the sauce that “ooh!” factor.
How To Make Berry Coulis?
- Okay, ready? Here’s the plan. Toss your berries, water, sugar (start with 5 tablespoons), and that pinch of salt into a saucepan. Medium heat. Stir it around a bit. You’re not making jam here, so don’t cook it to death. You just want the sugar to melt and the berries to get warm and juicy. Takes, like, a minute or two. You’ll know it’s ready when it looks syrupy and smells like you know what you’re doing.
- Next step—blender time. Pour the whole mix into a blender or a food processor and blitz it until smooth. It’s loud, it’s messy, but it’s also kind of satisfying.
- Now, here comes the part where you might think about skipping, but don’t. Strain that sauce through a fine mesh strainer into a bowl. Yes, it’s a bit of a workout pressing it through with a spoon. Yes, it’s worth it. Unless you like crunchy little seed surprises in your sauce, which… I don’t judge, but still.
- Finally, stir in the lemon juice. Give it a taste. Want it sweeter? Add more sugar. Want it tangier? More lemon. You’re in charge here. Cover it up, toss it in the fridge for at least an hour, and let it chill. When you’re ready to use it, if it’s thickened too much, just thin it out with a little water. Easy fix.
Storage Options:
Honestly, most of the time this sauce doesn’t last more than a day in my house because, well, I start drizzling it on everything. But if you do have some left (maybe you made a double batch—go you), store it in an airtight container in the fridge. It’ll keep for a week. It does thicken up a bit after chilling, but a little water and a quick stir will sort that out. You can also freeze it. I like freezing it in ice cube trays so I can pop out a cube of coulis whenever I need a little “extra” on my dessert.
Variations and Substitutions:
This recipe isn’t fussy. You can totally riff on it and still end up with something delicious. Here’s how I switch it up sometimes:
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Mixed Berry Mashup – Throw in a combo of berries if you can’t decide. It always works.
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Lime Juice Swap – Gives it a more tropical vibe if you’re feeling zesty.
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Honey Instead of Sugar – For when you’re pretending to be healthy. (It’s delicious though.)
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Add a Splash of Booze – A little Chambord or Grand Marnier never hurt anybody.
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Herb Infused – Ever tried berry sauce with a hint of mint or basil? Game changer. Just toss in a sprig while it simmers and fish it out before blending.
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What to Serve with Berry Coulis?
Once you make this, you’ll start seeing opportunities everywhere. But here are my top “drizzle targets”:
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Cheesecake – Duh. It’s like they were made for each other.
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Pancakes or Waffles – Instant brunch upgrade.
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Yogurt Parfaits – When you want breakfast to feel a little extra.
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Ice Cream – Especially vanilla. Simple but SO good.
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Chocolate Cake – The combo of chocolate + berries is never wrong.
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Pavlova – If you’re feeling fancy and want people to think you’re a pastry chef.
Frequently Asked Questions:
Can I use frozen berries?
Yes, yes, a thousand times yes. Just thaw them first. Or don’t. I’ve thrown them in frozen before, and it still works. It’s a forgiving sauce.
How sweet should it be?
That’s on you. Some people like it tart, others want it sweeter. Taste it after blending and adjust. This recipe’s all about “what feels right.”
Do I have to strain it?
Look, you don’t have to, but if you want that smooth, restaurant-style drizzle, you’ll be glad you did. Plus, pressing it through the strainer is weirdly satisfying.
So, what’s the first thing you’re gonna pour this Berry Coulis on? I’m betting it’s ice cream. Or maybe pancakes? Either way, I can’t wait to hear how you’re going to use it—and if you end up eating it by the spoonful straight from the bowl… yeah, same.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Berry Coulis
Ingredients
- 12 ounces fresh or thawed berries raspberries, blueberries, blackberries, or strawberries, hulled and sliced if using
- ¼ cup water
- 5 to 7 tablespoons granulated sugar
- ⅛ teaspoon table salt
- 2 teaspoons lemon juice
Instructions
Simmer the Berries
- In a medium-sized saucepan, combine the berries, water, 5 tablespoons of sugar, and salt. Place over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Continue cooking until the sugar dissolves and the berries are softened and heated through, approximately 1 additional minute after simmering begins.
Blend Until Smooth
- Transfer the berry mixture to a blender or food processor. Process on high speed until the mixture is smooth, about 20 seconds.
Strain the Puree
- Pour the blended mixture through a fine-mesh strainer into a small bowl. Using a spoon or spatula, press and stir the puree to extract as much liquid as possible. Discard the remaining seeds and pulp from the strainer.
Finish the Coulis
- Stir the lemon juice into the strained berry puree. Taste and, if a sweeter flavor is desired, gradually add the remaining sugar. Mix until fully dissolved.
Chill Before Serving
- Cover the bowl with plastic wrap and refrigerate the coulis for at least 1 hour or until thoroughly chilled. Stir well before serving. If the coulis thickens excessively after chilling, thin it by adding 1 to 2 teaspoons of water to reach the desired consistency.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
