Blackberry coulis

Blackberry coulis

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(18 ratings)

Ready in 15-20 mins


Makes about 150ml/¼ pint
This vibrant and versatile fruit sauce is perfect for serving with ice cream, pancakes or layered up in creamy desserts

Nutrition and extra info

  • Freezable
  • Easily doubled
  • Vegetarian

Nutrition: per tablespoon serving

  • kcal11
  • fat0g
  • saturates0g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein0g
  • salt0g
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  • 250g blackberries



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 50g golden caster sugar
  • ½ tsp vanilla extract


  1. Put the blackberries and sugar into a small pan with 100ml/31⁄2fl oz water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.

  2. Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon. Serve warm or chilled. Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

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Comments, questions and tips

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18th Dec, 2008
i loved it on top of choclate mousse : )
15th Oct, 2008
This was lovely, I used it as a coulis with melon. My children really liked it.
6th Sep, 2008
I have been given 2lb of fresh blackberries.So I put them with a little watter ,a dash of red wine ,golden caster suger and a large dollop of honey and lastly a good splattering of honey liqueur, left from last xmas. Brought to the boil and simmered until the fruit was tender. stored in the freezer for a refreshing topping on ice-cream for this x-mas.Yummy.
2nd Sep, 2008
Works great! I made two batches, using raspberry for on some pancakes and blueberries for on some ice cream later in the day, both tasted lovely. Will definitely make again.
28th Jul, 2008
Very quick simple way to use up berries just passing their prime for eating plain - this tastes fabulous on vanilla ice cream.


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