After last week’s Cherry Vinegar recipe, I still had several handfuls of ripe cherries sitting in my refrigerator. We’ve been having ice cream nightly this time of the year at my house, so I thought this Cherry Coulis would be the perfect accompaniment. A Coulis (pronounced “coolie”) is simply a thick sauce made from puréed and strained fruit (or vegetables). With only four ingredients, this coulis recipe is simple, quick and easily adaptable. If you don’t have cherries right now, you could try strawberries, raspberries or blueberries.
2 cups cherries, pitted and halved
¼ cup water
3 tablespoons sugar
2 teaspoons lemon juice
Place pitted and halved cherries into a small sauce pan with water, sugar and lemon juice. Bring mixture to a boil over medium heat. Cook until cherries are soft (about 5 minutes).
Remove cherries from the heat, transfer to a blender or food processor and purée, scraping down the sides if needed. Strain through a fine meshed strainer to ensure a smooth sauce. Refrigerate the coulis covered for up to 3 days.
Makes 1 cup.