Coulis is a fancy word for a colorful, versatile dessert sauce. Because the berry pulp is not cooked, the flavor of fresh, ripe fruit really shines through. Chef’s secret: place coulis in a small squirt bottle to decorate dessert plates.
- 2 1/2 cups fresh ripe berries, cleaned (coarsely chopped for large
- 2 Tbs. sugar or agave nectar
- 1 Tbs. fresh lemon juice
- 1 Tbs. orange liqueur, such as Grand Marnier or Cointreau, optional
1. Combine berries, sugar, and lemon juice food processor bowl; let stand 5 minutes.
2. Add 1/4 cup water and orange liqueur, if using, to berry mixture, and purée until completely smooth.
3. Strain through fine mesh sieve, stirring and pressing with wooden spoon to remove seeds.
- Calories: 21
- Carbohydrate Content: 5 g
- Fat Content: 0.5 g
- Fiber Content: 0.5 g
- Protein Content: 0.5 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 0.5 mg
- Sugar Content: 4 g