How to Make Strawberry Coulis (3 Ingredients, Ready in less than 15 Minutes)
Published: 5 May 2026 | Category: Sauces
A coulis is one of those deceptively simple sauces that makes everything it touches look like it came from a restaurant kitchen. Spooned over cheesecake, drizzled over pancakes and crepes, or topped over vanilla ice cream -three humble ingredients transform into something that tastes like concentrated summer.
How to make guacamole
a step-by-step guide
This is honestly the easiest side to make. Here's how:
Combine in a saucepan. Add strawberries, sugar, and lemon juice. Stir to coat. Let sit 5 minutes — the sugar starts drawing out the juices before heat even touches them.
Simmer over medium heat. Cook for 8-10 minutes, stirring occasionally, until the strawberries fully break down and the sugar dissolves completely. The mixture should reduce slightly.
Blend until smooth. Use an immersion blender directly in the pan, or transfer carefully to a standing blender. Blend for 30 seconds.
Cool completely before serving. The coulis thickens as it cools. Refrigerate in a sealed jar for up to 5 days, or freeze for up to 3 months.
Tips for the best coulis
Frozen strawberries work beautifully - they're picked and frozen at peak ripeness, often better than off-season fresh berries. Plus, I generally find that this option is MUCH more affordable.
Taste before straining and adjust sugar - strawberry sweetness varies dramatically by season and variety.
For a more intense colour, add 3/4 fresh raspberries to the pan.
To reduce sugar, replace up to half with honey or maple syrup for a slightly different flavour profile.
Optional: strain the coulis to remove the small seeds and fibres.
what i need to make guacamole
Ingredients:
2 cups strawberries, frozen or fresh
½ cup sugar
juice of ½ of a fresh lemon
Common Questions
Q: "How do you make strawberry coulis from scratch?"
Simmer 2 cups of strawberries with ½ cup sugar and the juice of half a lemon for 10 minutes, blend smooth, then strain through a fine-mesh sieve. Ready in 15 minutes.
Q: "Can you make coulis with frozen strawberries?"
Yes! frozen strawberries make excellent coulis. They're picked at peak ripeness and work just as well as fresh, sometimes better in off-season months.
Q: "What is the difference between coulis and sauce?"
A coulis is strained and seedless -” silky smooth and pourable. A strawberry sauce is typically chunky and unstrained, often thickened with cornstarch.
Q: "How long does strawberry coulis last in the fridge?"
Up to 5 days in an airtight jar in the refrigerator. It also freezes well for up to 3 months.
Frequently asked questions
Why is my coulis too thin?
It needs more reduction time. Simmer uncovered for a few extra minutes - it thickens further as it cools. Avoid adding cornstarch, which changes the texture and flavour.
Can I make coulis without sugar?
Yes, though the texture and shelf life change. Use ripe, in-season strawberries for natural sweetness, and substitute honey or a sugar-free sweetener to taste.
Why does my coulis taste flat?
Almost always a lack of acid. Add a little more fresh lemon juice - it lifts every other flavour and restores the vibrant berry taste.
Is strawberry coulis the same as strawberry jam?
No. Jam is cooked much longer with pectin until it gels. Coulis is a short-cooked, strained, pourable sauce - closer to a concentrated fresh fruit juice than a preserve.
RElated Recipes:
DID YOU MAKE THIS RECIPE? I WANT TO SEE IT!
Leave a photo and a ⭐ star rating and comment below to let us know how your muffins turned out. Did you make any substitutions or additions? Share your tips and photos with us!
Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!
📌 Pin it for later: Save this recipe to your Pinterest boards for easy access.
