- Yield: 2 cups
- Prep Time: 15 minutes
Fresh Berry Sauce
With summer comes fresh berries and there is nothing better than a fresh berry sauce over custard, ice cream, cake, bars, or even pie. The French version is called "coulis" (pronounced koo-LEE). Coulis are usually strained to remove seeds. Berries picked at the peak of season will need little to improve their flavor but sometimes I will enhance the flavor with one or two additions.
- Sugar (optional) - 1/4 cup
- Water (optional) - 1/4 cup
- Fresh berries (raspberries, strawberries, blueberries, blackberries, currants) - 1 pound
- Butter (optional) - 1 tablespoon
- Lemon juice - 1 teaspoon, fresh
- Fruit flavored brandy (optional) - 1 tablespoon (Should match the primary berry you are using)
- If berries are not sweet, make a simple syrup by heating sugar and water. Once the sugar has dissolved, remove from heat and set aside to cool.
- Puree or mash fresh berries.
- If berries have a lot of seeds (i.e. raspberries & blackberries), strain the sauce.
- Add lemon juice and appropriate flavored brandy (if using) at this time.
- Adjust for sweetness using simple syrup.
- And if you want a really rich sauce blend in a tablespoon of melted butter. (optional)