This Blackberry Coulis is a simple yet elegant sauce that captures the pure essence of ripe summer berries. Smooth, vibrant, and deeply flavored, it adds a touch of sophistication to any dessert—from panna cotta and cheesecake to ice cream or pavlova. With just three ingredients, it’s easy to prepare and endlessly versatile. A quick savory variation transforms it into a refined sauce for grilled meats, balancing sweetness with bright acidity and aromatic herbs.
INGREDIENTS:
1 1/4 pints (about 3 cups) fresh very ripe blackberries
3/4 cup sugar, or to taste
Juice of one lemon
METHOD:
Remove leaves and stems. Rinse the blackberries quickly in a colander, then drain thoroughly—excess water will dilute the flavor and texture.
Add the blackberries and sugar to a food processor or blender and puree until smooth. Taste, then add lemon juice gradually to balance sweetness and acidity.
Pass the mixture through a fine mesh sieve into a bowl, pressing gently with a spatula to extract all the liquid while leaving behind the seeds.
Cover and refrigerate until ready to use. For the brightest flavor, enjoy within two days.
Drizzle over desserts, swirl into yogurt, glaze pastries, or pair with creamy cheeses.
SAVORY VARIATION:
For a sophisticated savory coulis, sauté 1 tablespoon finely minced shallot and a pinch of thyme in a small amount of butter until softened and golden. Add 2 oz berry or red wine vinegar and 1 oz brandy; reduce by 80%. Let cool slightly, then blend with 1/2 cup sugar, the blackberries, and lemon juice. Strain, rewarm gently, and serve with grilled chicken, pork, or lamb.
CHEF’S NOTES:
Transfer the coulis into a squeeze bottle for decorative plating or easy drizzle control.
