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
  • Easy

Nutrition per serving

  • kcal 11
  • fat 0g
  • saturates 0g
  • carbs 3g
  • sugars 2g
  • fibre 0g
  • protein 0g
  • salt 0g


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


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.


  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.

Suggested recipes from this collection...