Blackberry Coulis with Melon Liqueur

Published May 1, 2003.

Why this recipe works:

We found that simpler was better when developing the best berry dessert sauces. Tired of thick, overly sweet fruit sauces that tasted like jam, we made a variety of sauces with bright, fresh flavors by simmering fruit, sugar, salt, and lemon, thinned with a bit of water, for just one minute to… read more

We found that simpler was better when developing the best berry dessert sauces. Tired of thick, overly sweet fruit sauces that tasted like jam, we made a variety of sauces with bright, fresh flavors by simmering fruit, sugar, salt, and lemon, thinned with a bit of water, for just one minute to combine the flavors and help release the fruit's natural pectin.

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Makes 1 1/2 cups

Because the type of berries used as well as their ripeness will affect the sweetness of the coulis, the amount of sugar is variable. Start with 5 tablespoons, then add more if you prefer a sweeter coulis. Additional sugar should be stirred in immediately after straining, while the coulis is still warm, so that the sugar will readily dissolve. Serve the coulis with cheesecake, pound cake, ice cream, rich chocolate tortes and cakes, dessert souffles, pancakes, French toast, waffles, or crêpes.

Ingredients

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