Go Back
+ servings
Cherry Coulis

Cherry Coulis

Servings 1 cup


  • 2 cups cherries, pitted and halved
  • ¼ cup water
  • 3 tablespoons sugar
  • 2 teaspoons lemon juice


  1. 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).
  2. 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.