Strawberry Coulis
Makes about 1 cup
  • 2 cups (270 grams) hulled and halved fresh strawberries
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 2 tablespoons (30 grams) fresh lemon juice
  • 2 tablespoons (30 grams) water
  • 1 teaspoon (3 grams) cornstarch
  • ½ cup (76 grams) quartered fresh strawberries
  1. In a small saucepan, bring halved strawberries, brown sugar, and lemon juice to a simmer over medium heat. Reduce heat to low; cover and cook for 15 minutes, stirring and mashing any larger strawberry pieces.
  2. In a small bowl, stir together 2 tablespoons (30 grams) water and cornstarch. Add cornstarch mixture to hot strawberry mixture, and bring to a simmer; cook until thickened. Remove from heat, and stir in quartered strawberries. Let cool completely. Refrigerate in an airtight container for up to 1 week.
Recipe by Bake from Scratch at