Refined Sugar-Free Blackberry Coulis is a vibrant versatile tasty sweet and tart dessert sauce. The coulis can be poured over ice cream, pancakes, waffles, crepes, and cakes or used to make beautiful designs on any plate. Needless to say, coulis is made with fresh fruit or berries and therefore, needs to be eaten within a day or two. A coulis is a wonderful sauce made from cooked, pureed fruit, and then strained. Coulis is, in fact, a fancier name for fruit puree that has been strained.
Refined Sugar-Free Blackberry Coulis is such an angelic beautifully hued sauce without the annoying seeds leaving only the tantalizing and appealing taste and look of the berry. Not to mention this recipe is very easy to make.
Since I have been trying to improve my blog and indeed, my photos. Recently, I purchased some food styling spoons. In other words, these spoons make it easier for a novice like me to create beautiful plates. Nevertheless, please be kind in any comments as I am still learning. At any rate, I am watching and reading how to take pictures with my phone. Not to mention, I feel as if I am back in school learning and studying daily. Consequently, I love studying and reading. My favorites are Science and History.
In conclusion, I decided to make my son a birthday cake wanted to fill it with blackberry curd. However, in order to write a blackberry curd, I needed to make blackberry coulis. After playing around in my kitchen with blackberries this is the recipe that I came up with.
Refined Sugar-Free Blackberry Coulis:
Since many people drink infused water I decided this would be a good idea. Therefore, I placed my berries into the fridge overnight with a small amount of water. In the morning the berries and water were perfumed with the blackberry scent and flavor. While this takes a little more time then most other recipes I feel like this small step made the berries fragrant and more flavorful.
Incidentally, there are times the produce we purchase at the store do not live up to our expectations. Hence, I have added some additional ingredients in the event that the blackberries you purchase are sour or/and flavorless. If that is the case, then these optional ingredients will bring the coulis up to par.
Refined Sugar-Free Blackberry Coulis
- 2 cups blackberries
- 1/4 cup water
- 1/4 cup monk fruit sweetener
- 2 tsp freshly squeezed lemon juice
- *1 tbsp maple syrup
- *1/2 tsp pure blackberry extract
Directions For Coulis:
If possible place blackberries and water into the fridge overnight to allow the blackberry flavor to infuse into the water. If not just follow the direction First, stir in monkfruit sweetener with blackberries. Heat on low for approximately 1 – 2 minutes or until most of the berries have broken apart.Taste Blackberries, if they are sour or not flavorful, add in the optional ingredients. Next, pour all the ingredients into a blender or food processor. Finally, blend on high for approximately 2 minutes.
Pour the ingredients out of the blender and strain through a fine-mesh sieve (over a bowl) rubbing it through with the back of a spoon or ladle to remove seeds. Serve warm or cold.
To serve warm:
Heat the Blackberry Coulis in the microwave for thirty-second intervals until the sauce is to heat to your liking.
Store in the fridge for up to three days in a sterilized glass jar with a tight-fitting lid or frozen for up to three months.
The blackberry coulis can be frozen up to three months.
To use allow the sauce to defrost and use.
Makes approximately 3/4 cup
Refined Sugar-Free Blackberry Coulis
- Food Processor, High-Speed Blender
- Place blackberries and water into the fridge overnight to allow the blackberry flavor to infuse into the water. If you do not have time for overnight just follow the directions.
- First, stir in monkfruit sweetener with blackberries.
- Heat on low for approximately 1 - 2 minutes or until most of the berries have broken apart.
- Taste blackberries, if they are sour or not flavorful, add in the optional ingredients.
- Next, pour all the ingredients into a blender or food processor.
- Finally, blend on high for approximately 2 minutes.
- Pour the ingredients out of the blender and strain through a fine-mesh sieve (over a bowl) rubbing it through with the back of a spoon or ladle to remove seeds.
- Serve warm or cold.
To Serve Warm
- To serve warm heat the sauce in the microwave for thirty-second intervals until the sauce is to heat to your liking.
- Stored in the fridge for up to three days in a sterilized glass jar with a tight-fitting lid for up to three days.
- It can be frozen for up to three months.
- To use from frozen allow the sauce to defrost and use.
- Makes approximately 3/4 cup plus 3 tbsp
|Amount Per Serving|
|% Daily Value *|
|Total Fat 0 g||0 %|
|Saturated Fat 0 g||0 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 0 mg||0 %|
|Potassium 32 mg||1 %|
|Total Carbohydrate 2 g||1 %|
|Dietary Fiber 1 g||4 %|
|Sugars 1 g|
|Protein 0 g||1 %|
|Vitamin A||2 %|
|Vitamin C||4 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|