|3||ounces fresh strawberries (or thawed if frozen)|
|3||ounces fresh blueberries (or thawed if frozen)|
|3||ounces fresh raspberries (or thawed if frozen)|
|3||ounces fresh blackberries (or thawed if frozen)|
|5 - 7||tablespoons granulated sugar|
|1/8||teaspoon table salt|
|2||teaspoons lemon juice|
Friday, September 7, 2007
Mixed Berry Coulis
This sauce is so yummy. We use it over pancakes, waffles, crepes, ice cream and cheesecake. Or you can just drink it!
1. In medium saucepan, bring berries, 1/4 cup water, 5 tablespoons sugar, and salt to bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer.2. Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing and stirring puree with rubber spatula to extract as much seedless puree as possible. Stir in lemon juice and additional sugar, if desired. Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons water.) Can be refrigerated in airtight container for up to 4 days.