Pair this Blackberry Coulis with your favorite ice cream or cake. With just a few ingredients, this blackberry sauce recipe will be your go to sauce to pair with all your favorite breakfast dishes and dessert recipes.
The blackberry coulis is another popular type of coulis used in the culinary world.
It also involves the cooking of blackberries, lemon juice, and sugar. However, this coulis will take on the dark red color of the blackberry as all coulis do.
What Is A Sauce Coulis?
Coulis has not always been used to refer to purees. Instead, the word has evolved to mean different things at different points in time.
The word originated from France, and the French vocabulary was couler, which means “to strain” or “to flow”. Its adjective form, coleis, means straining, pouring, or flowing.
The word also has a similar Latin root to the word “Colander”.
Originally, coulis was used to refer to the juices from cooked meat.
Then after some time, it evolved to being used to refer to thick sauce or soup make from pureed fish, meat, or game.
But with time, these types of soup fell out of fashion, and as a result, the term coulis was then used to refer to shellfish soups that have been pureed.
Coulis has been used as plate decoration, and as a form of complementary flavor for both meat and vegetable dishes.
They are also used to garnish a soup, sauce a dish, and used as a soup base. Coulis made from fruits, especially berries, are ideal for dessert toppings. These sauces are usually strained using chinois strainers and as a result, are usually very smooth.
Ingredients Used for Making Blackberry Sauce
Of course, this is the most important ingredient that you will need to make a blackberry coulis.
When choosing the ideal blackberry for this coulis, it is important to consider the health of the fruit.
The blackberries must be fresh, clean and free from any defect. You should remember that the quality of the blackberries will affect the quality of the coulis made.
The sugar will provide flavor to the sauce. It will help tone down the tart flavor of the berries, and serves as a preservative for the sauce.
The lemon juice will help to freshen the fruit and will allow the flavors to pop.
Can I Use Frozen Blackberries?
Yes, to make your blackberry coulis, you can use frozen blackberries.
Note that, due to the excessive water from the fruits being frozen, you may need to cook the berries a longer to so that the liquid can reduce.
This will ensure that you have a thick sauce.
Pro Tips for making Blackberry Puree
- While boiling, we recommend that you do not use high temperature. It is best to cook the fruits on medium low.
- You need to remove pits and seeds from the fruit
- The ideal consistency of the blackberry coulis is like that of a syrup. This means that you don’t want to overcook the coulis as it can get too thick and might gel during refrigeration
- Add more sugar if needed. To help balance out the sweet flavor, you can also add a dash of salt.
- Other ingredients you can add are vanilla extract, almond extract, cinnamon, star anise, or cardamom, all of which will help to enhance the sauce.
Storing and Reheating Blackberry Coulis
You can store the blackberry coulis in an airtight container and refrigerate them. This keeps the coulis stable for about one week. You can also reheat the coulis if needed.
What does Blackberry Coulis go with?
Like most coulis, the blackberry coulis functions perfectly as a topping and a sauce.
This Air Fryer Pancakes Recipe
Or pair it with your favorite chocolate cake.
More Coulis Recipes To Enjoy
If you loved this Mango puree recipe, we recommend trying one of these coulis next.
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How To Make Blackberry Coulis
- High-Quality Blender Or Immersion Blender
- 10 Ounce Fresh Blackberries
- ⅓ Cup Granulated Sugar
- Juice from ½ Lemon
Looks amazing! I’d probably use this to put on top of ice cream or make cocktails.
Thank. you, Matt!
We’re big fans of blackberries and this coulis sounds perfect for us. I can’t wait to pour it over my ice cream.
This was amazing and such a treat! Thank you! Everyone in my family loved it.
I loved learning how to make this coulis. And I like that it does not need much sugar. Keeping this to make again.
This looks delicious, it’s not blackberry season here yet but I’m saving this for as soon as it starts!