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    In the Kitch » Recipes » Soups, Sauces & Dressings

    Updated: Mar 31, 2024 · Published: Jun 16, 2021 by Joss Dyckson · This post may contain affiliate links ·

    Easy Strawberry Purée (Coulis)

    Jump to Recipe

    Sometimes a good dessert needs a sweet, light sauce to add more variety in taste, and this easy strawberry purée recipe does just that with it’s balanced sweet and tart flavors. It takes only a few minutes to prepare and the fresh strawberry flavor is amazing.

    Strawberry puree/coulis in 2 jars of vanilla pudding, on a wooden serving board.
    Jump to:
    • What is Strawberry Purée?
    • What is the Difference Between Purée and Coulis?
    • Ingredients
    • Instructions
    • Freezing Tips
    • Strawberry Purée Uses
    • Recipe FAQs
    • 🍓More Amazing Strawberry Recipes
    • 📋Recipe

    What is Strawberry Purée?

    Strawberry ‘purée’ and strawberry ‘coulis’ are used interchangeably. They are a fruit sauce made from strawberries that have been blended and sometimes strained through a sieve and then sweetened with sugar. It can be cooked or raw but isn't chunky like my strawberry rhubarb sauce or strawberry compote. The sugar and lemon juice in this recipe are common ingredients in coulis.

    What is the Difference Between Purée and Coulis?

    A purée refers to vegetables or fruit that are brought to the consistency of a paste or liquid through blending, grinding, straining etc.

    Coulis is actually a French word for ‘strained’. It is a strained purée used as a sauce that can also be made with both fruits or vegetables. However, the word coulis most often refers to fruit purées. A fruit coulis is usually added to sweet dishes as a topping/garnish. It can also be added to breakfast dishes like this moist pancake bread.

    Ingredients

    Strawberry pureé ingredients prepped and labeled.
    • fresh strawberries - If using frozen strawberries, thaw them first.
    • lemon juice - Freshly squeezed is best. It's an optional ingredient but it adds flavor and helps preserve color.
    • white sugar - Or another sweetener. This is also optional and will depend on how sweet your strawberries are and your personal taste.

    Instructions

    To make strawberry purée, all you need is a quick spin in a blender, a run through the sieve, and a mix of sugar and lemon juice. You are left with a quick and easy sauce for many desserts.

    Strawberries in mesh strainer.

    Step 1. Clean the strawberries. Remove the leaves from the strawberries. Rinse the strawberries under cool water.

    Chopped fresh strawberries on cutting board.

    Step 2. Chop the strawberries. Roughly chop the strawberries.

    Chopped strawberries in blender jar.

    Step 3. Blend. Place strawberries in a food processor or blender and process until smooth.

    Strawberry puree in a glass bowl on wooden serving board.

    Step 4. Strain (optional). If you don’t like the crunch from the seeds: strain the purée through a fine mesh strainer, pushing with the back of a spoon against the strainer to get as much purée out as you can.

    Strawberry puree on top of custard in jars with wooden spoons.

    Step 5. Sweeten (optional). Depending on the sweetness of the strawberries, you may want to add some sweetener. Add the sugar and lemon juice, to taste. Serve!

    Freezing Tips

    If you find yourself with more purée than you need, here are some tips on how to freeze fruit purée:

    • Ice cube tray. One way is to pour the purée in an ice tray and let it freeze overnight. Once the purée is frozen, transfer the cubes to a freezer-safe bag and label the date with a marker. Keep them in the freezer until ready to use.
    • In jars. You can also freeze them in jars or other containers. Always leave some headspace. This is because once it is frozen, the liquid will expand.
    • Correct temperature. Make sure your freezer temperature is at or lower than 0 degrees Fahrenheit (or -18 degrees Celsius).

    Strawberry Purée Uses

    • You can add the strawberry purée on top of custard (as pictured in the instructions), pancakes, ice cream, cheesecake, pavlova, yogurt, muffins, cupcakes (including as a filling), Canada day themed desserts and other baking.
    • It's especially good over cakes such as angel food cake or yogurt cake.
    • Add it to frosting, starting with a small amount.
    • Add it to smoothies.
    • Add it to drinks/cocktails like lemonade or margaritas, or whatever drink you desire.

    Recipe FAQs

    Is strawberry purée the same as jam?

    Strawberry purée and strawberry jam are quite distinct. Purée is simply mashed and strained strawberries with a bit of sweetener, while jam is cooked with lots of sugar.

    How long does fruit purée last in fridge?

    You can store your homemade fruit purée in an airtight container in the fridge for up to 5 days.

    A muffin with strawberry purée on small plate.

    🍓More Amazing Strawberry Recipes

    • Strawberry crumble in tart dish with vanilla ice cream and spoon.
      Easy Strawberry Crumble
    • Strawberry champagne cake balls stacked on plate.
      Strawberry Champagne Cake Balls
    • Homemade strawberry milk with straw in jar on cutting board.
      Homemade Strawberry Milk
    • Strawberry shortcake ice cream in martini glasses with syrup pouring out of spoon.
      Strawberry Shortcake Ice Cream

    If you tried this 🍓 Easy Strawberry Purée/Coulis Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Strawberry pureé over custard in small jars.

    Easy Strawberry Purée (Coulis)

    Joss Dyckson
    This homemade strawberry purée/coulis is a quick and easy sauce for all sorts of desserts like cheesecake, custard, muffins, ice cream and more.
    5 from 1 vote
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    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Dessert, Sauce
    Cuisine French
    Servings 4 ¼ cup servings
    Calories 38 kcal

    Ingredients
     
     

    • 2 cups fresh strawberries

    Optional:

    • 1 tablespoon sugar - or to taste
    • freshly squeezed lemon juice - to taste

    Instructions
     

    • Remove the leaves from the strawberries. Clean and chop the strawberries.
    • Place strawberries in a food processor or blender and process until smooth.
    • If you don’t like the crunch from the seeds: strain the purée through a fine mesh strainer, pushing with the back of a spoon against the strainer to get as much purée out as you can.
    • Depending on the sweetness of the strawberries, you may want to add some sweetener. Add the sugar and lemon juice, to taste.
    • Serve! You can add the strawberry purée to ice cream, pancakes, yogurt, muffins, in beverages and smoothies, etc.

    Equipment

    • Blender
    • Fine mesh strainer

    Notes

    • If using frozen strawberries, thaw them first.
    • Strawberry ‘purée’ and strawberry ‘coulis’ are terms that are used interchangeably.
    • You can freeze the puree in jars or other containers. Always leave some headspace. This is because once it is frozen, the liquid will expand.
    • You can store your homemade fruit purée in an airtight container in the fridge for up to 5 days.

    Nutrition

    Calories: 38kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 114mgFiber: 1gSugar: 7gVitamin A: 9IUVitamin C: 44mgCalcium: 12mgIron: 1mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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    Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. Ellen says

      September 08, 2021 at 7:56 am

      Strawberry puree is really versatile. You can eat it as-is, or you can use it as a nice addition to smoothies, ice cream, cakes, and even as a frozen treat.

      Reply
      • Joss D says

        September 08, 2021 at 8:19 am

        Absolutely!

        Reply

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    Joss D author image.

    Hi, I'm Joss!

    I am the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!

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