Blackberry coulis

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


  • calories 11
  • carbs 3
  • saturated fat 0
  • sugar 2
  • protein 0
  • fat 0
  • fibre 0
  • salt 0


250g blackberries
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.