Blackberry Coulis
A delicious substitute for blackberry compote that tastes great on cheesecake, cake, ice cream, and more. It is sweet, seedless, and a wonderful complement to whatever dessert you choose.
Although I enjoy a good fruit-filled compote, coulis is the obvious choice when it comes to using fruits that include seeds, such as strawberries, raspberries, and blackberries. A sweet, and tasty complement to anything, such as ice cream toppings or layer cake fillings.
Is there anything more simple to make? That one would have to be a firm no from me. All you need is a blender, three ingredients, and five minutes. Five minutes, exactly. In a blender, combine all the ingredients and process on high for one minute. To remove the seeds, strain the puree through a fine mesh sieve.
Fear not—frozen or fresh blackberries work equally well. If you choose to use frozen, make sure they are completely defrosted before adding them to the blender. You can use as much or as little sweetener as you like; the amount is entirely up to your unique taste preferences. You can also be creative with the citrus juice; I went with lime juice, but you can also use lemon juice or, if you’re feeling really adventurous, try orange juice.
Coulis can be made ahead of time and stored in the refrigerator for up to 2 weeks. It also keeps in the freezer for up to a few months.
Alright, let’s get started. Please make and enjoy!
Blackberry Coulis
Ingredients Â
- 12 oz blackberries – fresh or frozen (if using frozen, they need to 100% defrosted before adding them to the blender)
- 3 tbsp cane sugar (add more or less per personal preference)
- 2 tbsp lime juice (can also use lemon juice)
InstructionsÂ
- Add all the ingredients to a blender and blend on high for 1 minute.
- Pour the puree through a fine mesh sieve to strain out the seeds. Keeps well in an airtight container for up to 2 weeks in the refrigerator. It also freezers well for a few months.