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Strawberry Coulis

Strawberry coulis works with all sorts of desserts. Cheesecake, cream puffs, tarts or even on top of ice cream. I love making a huge jar of strawberry coulis, then I leave it in the fridge and use it all summer. 

I use my strawberry coulis for these recipes: 

Strawberry and cream puffs 

strawberry coulis


500 grams strawberry puree 

1/3 cup sugar 

1 tablespoon fresh lemon juice 


  1. Combine the ingredients in a saucepan. 

  2. Bring it to a boil on a medium heat. Turn down the heat and allow it to simmer for 20 minutes until thickened. 

  3. Strain the coulis and discard the seeds. 

  4. Cool the coulis to room temperature. The sauce will thicken as it cools. 

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