‘Those strawberries are almost over-ripe’ pronounced Mr Saturday Night.
‘Right’ says I, ‘no bother’.
And just like that, there was a jar of Strawberry Coulis sitting in the fridge, waiting for whatever Summery treat came along.. It will only last a day or two at best, but I’m putting it over some ice cream this evening.. yum!
- Food processor
- sterilized jam jar, or similar
- Whatever fresh fruit you have – I had a carton of strawberries this morning. You can of course use Raspberries, Mango, virtually any fruit…
- 1 teaspoon of icing sugar
- Juice of half a small lemon
- Hull and cut the strawberries in half – cut out any obviously damaged/gone off fruit.
- Place the fruit into the processor bowl
- Add the sugar and lemon juice
- Blitz until it’s completely liquid.
- Place the sieve over a bowl, and pour the liquid in.
- Using a wooden spoon or spatula, work the fruit through the sieve until you have just the seeds left.
- Taste and add more sugar if needed.
- Pour into your container
- Chill until required. Keep for a day or two only, in a cold fridge.
- The lemon juice helps to keep the bright fresh colour of the coulis.
- Add some to summery cocktails for a boost of flavour, and added colour. Put a dollop of Peach Coulis into a Champagne flute and top off with prosecco to make your own Bellini!
- There are so many things you can use this for – as an extra layer of flavour in a summer trifle or pavlova, and I’ll be adding a drizzle as a garnish to my baked peaches dish http://eatingforireland.com/recipe/summery-peaches-gratin-with-mascarpone/ – the choices are endless.
- One or two tablespoons of Strawberry Coulis, with some Balsamic vinegar and freshly ground black pepper added makes a really refreshing salad dressing.