Strawberry Coulis Recipes

Steps:

• Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
• Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.

Steps:

• 1. In a medium saucepan, combine the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat. Transfer to a blender.
• 2. Purée until smooth, strain, and set aside. Store in a sealed container in the refrigerator for up to 1 week.

Steps:

• Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
• Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.

Steps:

• Place fruit, sugar, lemon juice and liquor into blender and puree.

Steps:

• Combine the berries, sugar, lemon juice, salt and 1 tablespoon water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the berries begin to give off their juice, 1 to 2 minutes. Adjust the heat so the sauce is simmering rapidly and cook until the berries have broken down, 4 to 5 minutes. Let cool slightly.
• Transfer to a blender and blend until smooth. Pour the mixture through a fine-mesh strainer, pressing on the solids to extract as much of the sauce as possible. Serve the sauce cold or at room temperature.

Steps:

• Place fruit and 1 cup water in blender and process until smooth.
• Strain mixture through a fine sieve into a bowl and discard the solids.
• Combine puree, 1 1/2 cups water and sugar in a small saucepan.
• Combine juice and cornstarch in a small bowl, whisking until blended.
• Add cornstarch mixture to fruit mixture and bring to a boil over medium heat.
• Cook 5 minutes or until thick, stirring constantly.
• Strain again into a bowl and discard solids.
• Cool, cover and chill.

Steps:

• Place raspberries and redcurrants into a saucepan with sugar. Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy. Taste and add a little more sugar if the berries are particularly sharp. Strain through a sieve, then chill until ready to serve.

Steps:

• Blend 1 cup berries and granulated sugar in blender until smooth. Strain through fine-meshed sieve; discard seeds.
• Mix next 4 ingredients until blended.
• Spoon 1/4 cup of the remaining berries into each of 4 dessert dishes. Top with COOL WHIP mixture, remaining sliced berries and strained mashed berries.