This easy blackberry coulis without seeds has just four ingredients and is ready in a flash. Great for drizzling over cheesecakes, waffles, ice cream and more!
Jump to:
This simple blackberry topping for cheesecake and other desserts is a wonderful way to make the most of fresh, juicy ripe summer blackberries. Great for a blackberry cheesecake or drizzled over ice cream. Try it with my sour cream ice cream or pair it with my tangy lemon ice cream.
Why you'll love this recipe
- Versatile dessert topping that's perfect over cheesecake, pancakes and more!
- A great way to use plenty of juicy plump blackberries when they're in season.
- Make it with fresh summer blackberries or frozen berries for a year-round treat.
Looking for more juicy berry recipes? Why not try making my fabulous blackberry cheesecake, blueberry coulis or strawberry crunch cheesecake cones. Delicious!
Ingredients
Blackberries: fresh or frozen blackberries work equally well in this coulis. If you are using frozen blackberries you may need to add a bit more sugar as they can be less sweet compared to fresh blackberries.
Granulated (white) sugar: is best in this recipe as it will enhance the blackberry flavor without competing with it. You could use castor sugar which will dissolve more easily, or at a pinch raw sugar, just make sure you stir the sauce well to dissolve in the sugar.
Lemon juice: freshly squeezed lemon juice is best for this recipe. I do not recommend using bottled lemon juice, it won't taste the same. The lemon juice helps add some brightness to this recipe and balance out the sugar. You could also use lime juice which would also be delicious!
Optional:
Corn flour (not pictured): a little corn flour helps thicken this coulis and keeps it on top of the cheesecake if that's what you're using it for. You can leave it out if you prefer, but your coulis will be runnier.
How to make blackberry coulis
See the full recipe card at the end of the post for ingredient amounts and instructions.
If you are using frozen berries allow them to defrost fully first. Blend the blackberries. You can leave the seeds in if you like, but I like to strain them out for a nice smooth coulis.
Juice the lemon. Put the strained blackberries into a pot with the lemon juice, sugar and cornflour. Whisk together well. Bring to a simmer. Simmer for fifteen to twenty minutes, stirring frequently until the coulis thickens. Remember the sauce will thicken further as it cools.
Remove the coulis from the heat and sever immediately if serving warm. Otherwise allow to cool and cover and chill in the fridge until needed.
How to serve
To serve this blackberry topping spoon it over your favourite dessert. Fabulous in my blackberry cheesecake or drizzled over a scoop of vanilla bean or sour cream ice cream. Delicious!
How to store
In the fridge: this berry coulis will last for up to five days in a covered container in the fridge.
In the freezer: in an airtight container for up to three months. For easy individual servings freeze into ice cube trays.
Recipe tips and frequently asked questions
Can I use fresh or frozen blackberries?
Yes you can use either fresh or frozen blackberries in this coulis. Blackberries can vary in their sweetness, so you may need test and add more sugar if your berries are on the tart side.
Can I add other flavors?
You sure can. For blackberry and lemon coulis add and extra tablespoon of lemon juice, and the finely cut zest of a medium lemon. For blackberry and lime coulis replace the lemon above with fresh lime.
For raspberry and blackberry coulis replace half the blackberries with raspberries.
Can I make this with no sugar?
That depends on what you mean by sugar. You can replace the sugar with an alternative sweetener, such as honey, maple syrup or your preferred sweetener. But be aware you maybe able to taste this in the coulis.
If you are using incredibly fresh, sweet juicy berries you maybe able to get away with using a lot less sugar, or leaving it out altogether.
Can I can this coulis?
No this berry coulis is not suitable for home canning. If you want to store the coulis for longer I recommend freezing it.
Can I freeze this coulis?
Yes this fruit coulis can be frozen. I recommend freezing it in ice cube trays, and then transferring the cubes into an airtight container. That way you can defrost a couple of cubes as needed for individual serves.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy berry toppings?
Why not try making my
Follow me on Facebook or Pinterest for many more delicious recipes.
📋 Recipe
Blackberry coulis
Equipment
- Immersion/stick blender
Ingredients
- 3 cups (1 lbs/450gms) fresh or frozen blackberries
- 1 tablespoon fresh lemon juice
- ⅓ cup (75gms) granulated white sugar
Optional
- 2 teaspoons cornflour
Instructions
- If using frozen blackberries allow them to defrost first.
- Put the blackberries in a tall jug you can use an immersion blender in. Blend the blackberries. Strain the blended blckerries.
- Add the blitzed, strained blackberries to a small pot. Squeeze and add the lemon juice. Add the sugar and mix well.
- Optional: add the cornflour and mix well. It can help to use a whisk to remove the lumps.
- Bring the coulis to a boil, then reduce to a simmer. Simmer for approximatly fifteen minutes, stirring frequently, until the sauce has reduced and thickened. The coulis will thicken more as it cools.
- If serving warm serve immediatly. Otherwise allow to cool then store in an airtight container or freeze in ice cubes until ready to use.
Notes
- You can use fresh or frozen blackberries.
- The cornflour is optional, however if you are using it as a topping for cheesecake it's highly recommended. It will thicken the sauce and help keep it in place on the cheesecake.
- You can freeze this compote but it is not suitable for home canning.
- It will keep in an airtight container in the fridge for up to five days.
- For extended shelf life freeze in ice cub trays. Once frozen transfer to an airtight container and freeze for up to three months.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
Join the community!
Like Keep Calm and Eat Ice Cream on Facebook for more great recipes
Comments
No Comments