Berry Coulis

Berry Coulis

This is a wonderful preparation for raspberries and blackberries that are just past presentation-perfect appearance.  Because the berries are ripe and sweet, be judicious with the amount of sugar and lemon juice you add.  Let your palate be your guide.  Similarly, if adding a liqueur, use an amount suitable to the application.  For rich cakes, a heavier hand may preferable; however, if using with a crème brûlée or custard, start with a few drops and add a few more to taste.  Your goal is to elevate the flavor of the berries and provide a mechanism to deliver the sweetness to the palate.

Makes approximately 1 ½ cups


2 cups (1 pint) of berries
¼ cup sugar
Scant ¼ teaspoon frambois, kirsch, or chambord liqueur, or to taste
Lemon juice, to taste


Combine the berries, sugar, and a bit of the liqueur, if using.  Allow to macerate at room temperature for half an hour.  Purée the berries and collected liquid in a blender.  Pour the contents through a fine sieve over a clean bowl. Press on the solids to extract as much liquid.  Taste.  Adjust the flavors with a few drops of lemon, or a pinch of sugar.  Cover and refrigerate.


Use as a sauce on top of cakes, crème brûlée, or custard.  For custard applications, place about 1 or 2 tablespoons on top of the custard and lightly swirl.

Recipe and photo by Donna Marie Zotter