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.
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Cherry Coulis
Ingredients
- 2 cups cherries, pitted and halved
- ¼ cup water
- 3 tablespoons sugar
- 2 teaspoons lemon juice
Instructions
- 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.
I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
Darryl Hein says
Sounds refreshing. I have one for you to try. Sounds kind of weird but really good.
Start with very good quality Vanilla Ice Cream. Drizzle high quality olive oil on top and sprinkle sea salt.
I tried this at an event I was working at in San Francisco and was blown away.
Brandon Matzek says
Hi Darryl, thanks for the tip. I actually made Olive Oil Gelato a few months ago. I started with a standard vanilla gelato base and then churned in some olive oil right at the last minute. I also finished it off with a sprinkling of Maldon flakey sea salt. The gelato was really delicious; however your version sounds like more of a delicate combination. I am definitely going to give it a try!
Douglas Thomson says
Recipe from ancient times mes it seems! I used Kirsch instead of water – fantastic. Served with Coeur a la cremes. Sublime!