Blueberry Coulis

Blueberry Coulis

A glossy, bright blueberry sauce for pouring over muffins, pancakes, ice cream or cheesecake.

6

servings

Ingredients

300 grams blueberries, fresh or frozen

75 grams caster sugar

60 milliliters water

1 tablespoons lemon juice

0.5 teaspoons finely grated lemon zest (optional)

Steps

1

Combine: Place 300 grams blueberries, fresh or frozen, 75 grams caster sugar and 60 milliliters water in a small saucepan over medium heat. Stir until the sugar dissolves.

2

Simmer: Bring to a gentle simmer and cook, stirring occasionally, until the berries burst and soften.

3

Add lemon: Remove from the heat and stir in 1 tablespoons lemon juice and 0.5 teaspoons finely grated lemon zest (optional).

4

Blend: Blend with a stick blender or in a small blender until smooth.

5

Strain: Press the mixture through a fine sieve with the back of a spoon to remove the skins. Discard the solids. You can skip this step if you prefer a more rustic sauce.

6

Cool: Let it cool. The coulis thickens as it cools, so loosen it with a splash of water if needed.