Fruit Coulis

Fruit coulis is a must-have, ready-to-go sauce, especially during the vibrant summer season. This recipe is the easiest and most versatile base you'll ever make, suitable for nearly every fruit puree imaginable—from tangy red fruits like raspberries to luscious stone fruits like peaches and apricots. The secret? You need only two ingredients: your favorite fruit puree and a neutral glaze. That's it. No straining, no endless simmering, and no complicated ratios. Once combined, this glossy, silky coulis holds its shine and texture beautifully. Store them in squeeze bottles for effortless plating—perfect for drizzling artistic swoops on plated desserts, layering into creamy sundaes, or adding a jewel-like finish to cupcakes and tarts. Keep a batch in your fridge all summer long, and you'll always have a burst of fresh fruit flavor just a squeeze away.

Fruit Coulis

Course: sauces
Cuisine: French
Keyword: coulis, fruit
Difficulty: easy
Prep Time: 10 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 10 minutes
Servings: 1 L/qt
Calories: 90kcal
Cost: $8
Fruit coulis is a must-have, ready-to-go sauce…

Equipment

  • 1 Large bowl
  • 1 Immersion blender
  • 1 Rubber spatula
  • 1 Whisk
  • 1 Saucepan
  • 3 Squeeze bottles 350ml

Ingredients

Fruit Coulis 1

  • 700 g fruit puree (raspberry, blueberry, apricot)
  • 300 g neutral mirror glaze Recipe

Fruit Coulis 2

  • 600 g fruit puree
  • 80 g water
  • 300 g sugar
  • 18 g apple pectin
  • 15 g lemon juice

Instructions

Fruit Coulis 1

  • If using commercial grade neutral mirror glaze, use half, blend and check the consistency. Add more neutral glaze if needed. Add the chilled neutral glaze to the chilled fruit puree.
  • Mix with an immersion blender.
    raspberry coulis
  • Fill the squeeze bottles and refrigerate before using.

Fruit Coulis 2

  • Heat fruit puree with water and half of the sugar. Separately, combine remaining sugar with pectin. Add the sugar-pectin to the warm puree, bring to boil and cook for 2 minutes. Add lemon juice and remove from the heat. Let cool.
    cooking strawberry gelée

Storage

  • Fruit coulis can be kept refrigerated for up to a week or kept frozen for up to 6 months.

Nutrition

Serving: 100g | Calories: 90kcal
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