Strawberry Coulis

Four ingredients, one blender, zero cooking. This strawberry coulis comes together in minutes and adds a vibrant, glossy finish to panna cotta, cheesecake, ice cream, or any dessert that needs a bright berry punch.

The key is starting with ripe, fragrant strawberries. If they don’t smell sweet at room temperature, they won’t taste sweet pureed. A touch of fruit sugar helps balance any tartness, while fresh lemon juice sharpens the berry flavor and keeps the color vivid. The raspberry liqueur is optional but adds a grown-up depth that plain strawberry sauce just can’t match.

Blend until completely smooth. If you want a seedless coulis, push it through a fine-mesh strainer after blending.

Pro Tips

• Room temperature berries blend smoother and taste sweeter than cold ones straight from the fridge.
• Strain for elegance: Press through a sieve with the back of a spoon if you prefer a silky, seed-free finish.
• Make ahead: Keeps well in the fridge for up to three days. Give it a quick stir before serving since it may separate slightly.

Variations

• Mixed berry coulis: Swap half the strawberries for raspberries or blackberries.
• Tropical twist: Replace the raspberry liqueur with Cointreau and add a squeeze of lime instead of lemon.