Black Currant Coulis

Fresh black currants have a very short season, but both the fruit and this dessert sauce freeze well. For the coulis, simply fill containers three-quarters full and freeze. Serve with yogurt or ice cream.

2 cups


  • 1 lb. fresh or frozen black currants, stems removed
  • 1/2 cup sugar
  • 1 1/2 Tbs. lemon juice


Place all ingredients and 2 cups water in medium saucepan, and bring to a boil. Reduce heat to medium, and cook 10 minutes, or until black currants have broken down and sauce is thickened. Press mixture through fine sieve into bowl to remove seeds and skins. Cool. 

Nutrition Information

  • Serving Size ¼ cup
  • Calories 80
  • Carbohydrate Content 20 g
  • Cholesterol Content 0 mg
  • Fat Content 0.5 g
  • Fiber Content 3 g
  • Protein Content 0.5 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 1 mg
  • Sugar Content 13 g