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Blackberry coulis

This vibrant and versatile fruit sauce is perfect for serving with ice cream, pancakes or layered up in creamy desserts

  • Ready in 15-20 mins
  • Makes about 150ml/¼ pint
  • Easy
  • Makes about 150ml/¼ pint
  • Easy
  • Calories 11
  • Carbohydrates 3
  • Saturated Fat 0
  • Sugar 2
  • Protein 0
  • Fat 0
  • Fibre 0
  • Salt 0

Nutrition per serving

  • Calories 11
  • Carbohydrates 3
  • Saturated Fat 0
  • Sugar 2
  • Protein 0
  • Fat 0
  • Fibre 0
  • Salt 0

Ingredients

  • 250g blackberries
  • 50g golden caster sugar
  • ½ tsp vanilla extract

Tip

Making it red!
For a Raspberry & redcurrant coulis, simmer 140g/5oz redcurrants with 2 tbsp caster sugar and 4 tbsp water until the fruit bursts. Cool, then whizz in a food processor with 250g/9oz raspberries. Strain.

Method

  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.