Easy 3 ingredient strawberry coulis to use as a topping on pancakes, waffles, ice cream, cake, cheesecake or yogurt.
The best strawberry topping that's lower in sugar, yet full of berry flavor!
How to make strawberry coulis
- Strawberries. Fresh or frozen, hulled and sliced.
- Citrus. I prefer orange, but lemon works great, too!
- Sugar. Granulated, maple syrup or honey.
- Salt. To make the berries and citrus POP.
- A small cutting board and paring knife to hull the strawberries and slice the citrus.
- A medium-sized saucepan to make the coulis in.
- Dry and wet measuring cups.
- A microplane or zester for the citrus.
- A large spoon to stir the coulis as it cooks.
- An immersion (stick) blender, a regular blender or a food processor.
- Spoons for tasting.
- A jar or bowl for storing.
- The first step is to hull and slice the strawberries. If you're using frozen, the hulling step is already complete and you don't even need to slice them if they're whole.
- Toss everything into the saucepan. That includes the strawberries, citrus zest and juice, sugar (of your choice) and salt.
- Bring the mixture to a simmer for 10-15 minutes or until the strawberries are very soft.
- Use an immersion (stick) blender to puree the mixture. Or, you can transfer the mixture to a standard blender or food processor and puree until smooth.
- Transfer the coulis to a pint-size jar and let cool. Place a lid on top and refrigerate up to 7 days.
- Drizzle or pour the coulis on any dessert or yogurt. Yum!
Place in an airtight container in the refrigerator up to 7 days.
Place in the airtight container in the freezer up to 2 months. Let thaw in the refrigerator (do not refreeze).
Ingredient Substitutions & Alterations
- Instead of strawberries: Use any berry (blackberries, blueberries, rasperries or a mix), dark sweet cherries, peaches or mangoes. Really any fruit will work.
- Use your favorite citrus: Orange, lemon or even lime would be delightful.
- Use your choice of sweetener: Granulated sugar, maple syrup, honey, agave, stevia, monkfruit extract - it's your choice!
- To make it gluten free: This recipe is naturally gluten free!
- To make it dairy free: This recipe is naturally dairy free!
- To make it vegan: This recipe is naturally vegan and plant-based, just skip the honey and use an alternative sweetener.
What to use if you don't have an immersion blender
You can transfer the strawberry coulis mixture to a regular blender or food processor to puree it. A small nutrabullet-type gadget will work, too.
Make strawberry coulis into ice cubes!
Pour the strawberry mixture into the wells of an ice cube tray and freeze.
Here are a few ways to use the strawberry coulis ice cubes:
- Ice cubes in any beverage, such as sparkling water, infused water, soda or mocktails/cocktails
- Blend them into your favorite fruit smoothie
- Blend them to make frozen mocktails, cocktails or desserts, such as granita
You can use fresh or frozen strawberries for this recipe. If using fresh, be sure to hull them. If using frozen, they are ready to go into the pot.
Remember that you can use any fruit - fresh or frozen - for this recipe. Measure for measure!
Other Delicious Berry Recipes:
- Spinach & Goat Cheese Salad with Raspberry Vinaigrette
- Strawberry Chia Jam
- Chocolate Overnight Oats & Raspberry Chia Seed Pudding Parfaits
- Spinach, Strawberry and Fennel Salad
- Raspberry Mango Arborio Rice Pudding
- Strawberry Banana Cashew Smoothie
- Italian Ricotta Cheesecake
- Strawberry Rhubarb Cupcakes with Coconut Frosting
- Mini Strawberry Shortcake Stacks
Easy 3 ingredient lower sugar strawberry coulis to use as a topping on pancakes, waffles, ice cream, cake, cheesecake or yogurt. The best strawberry topping that's lower in sugar, yet full of berry flavor!
- Prep Time: 5-10 mins
- Cook Time: 10-15 mins
- Total Time: 15-25 mins
- Yield: Makes 1 pint (8, ¼ cup servings) 1x
- Category: Sauce, Dessert
- Method: Stove-Top
- Cuisine: French, American
- 1-pound fresh or frozen strawberries, hulled and sliced (about 2 ¼ cups)
- Zest and juice of 1 medium lemon or ½ medium orange (about ¼ cup)
- ⅓ cup granulated sugar, maple syrup or honey
- Pinch coarse salt
- Place the strawberries, lemon or orange zest and juice, sugar, maple syrup or honey and salt in a medium saucepan. Bring to a simmer and cook 10-15 minutes or until the strawberries are very soft.
- Use an immersion blender to puree the coulis until smooth, adding a few tablespoons of water if needed. Alternatively, transfer the strawberry mixture to a blender or food processor and puree until very smooth.
- Transfer the coulis to an airtight container, let cool, then refrigerate up to 7 days.
Substitution Tip: Use any berry, dark sweet cherries, peaches or mango instead of strawberries.
- Serving Size: ¼ cup
- Calories: 53
- Sugar: 11g
- Sodium: 16mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: berry, berries, dessert, topping