Mixed Berry Coulis

Whether you have a bounty of berries from the market or some that are beginning to soften, making a fruit sauce, also called coulis (pronounced koo-LEE), is an ideal way to use them up.   It's also a great way to freeze and then enjoy the fresh flavored sauce in the off season months.

Ingredients

• 1 1/2 cups raspberries, divided
• 1 1/2 cups strawberries, sliced, divided
• 1 cup blueberries, divided
• 3/4 to 1 cup sugar, to taste
• 1 to 2 tablespoons fresh lemon juice

 
Preparation

1. In a medium saucepan, combine 1 cup of the raspberries, 1 cup of the sliced strawberries, 3/4 cup of the blueberries, 3/4 cup of the sugar, and 1 tablespoon of the fresh lemon juice.
2. Bring to a simmer over medium heat until the sugar has dissolved, about 10 minutes. Adjust the sweetness, adding up to 1/4 cup more (or to taste) of sugar if necessary, and cook until dissolved.
3. Puree the berry mixture in a blender or food processor, return to the saucepan, and bring to a simmer. Add an additional 1 tablespoon fresh lemon juice, or to taste, if necessary.
4. Add the remaining 1/2 cup raspberries, 1/2 cup sliced strawberries, and 1/4 cup blueberries, and simmer until the sauce is hot.
5. Serve hot or cold and enjoy.​
6. Homemade fruit sauce should be stored in the refrigerator in an airtight container and will keep for 5 to 7 days; for longer storage, place in the freezer and defrost before using.