Easy strawberry coulis made with just 3 ingredients and ready in under 30 minutes. This versatile homemade strawberry sauce is perfect for drizzling over ice cream, pancakes, cheesecake or as a filling for cupcakes and cakes.
If using fresh strawberries, wash well and remove the stems and hull them. Slice the strawberries into quarters.
Add the strawberries, sugar, and lime juice to a saucepan and bring to a simmer over medium-high heat. The mixture will begin to boil and bubble, then turn it down to medium heat. Continue to simmer for about 10 minutes, stirring the mixture often. Once the strawberries have broken down and softened turn off the heat - this will take a few minutes longer if using frozen strawberries.
Transfer the mixture to a blender or food processor and pulse until it reaches a smooth strawberry sauce consistency. You can also use a stick blender, just be careful not to burn yourself with the hot liquid.
Pour the strawberry coulis into a jar or container and allow it to cool to room temperature before sealing it airtight.
Storage and Serving
Store in an airtight container and refrigerate for up to 2 weeks - it will thicken once chilled. You can also freeze it in a suitable container or ice cube tray for up to a couple of months. Defrost overnight in the fridge before use.
Some white sugar in the US is not vegan, if in doubt use organic sugar. You can use coconut sugar, although it will yield a slightly darker color.
As with my other strawberry recipes, I recommend using the best seasonal strawberries you can find. If berries are out of season, you can easily swap out fresh strawberries for frozen strawberries in this recipe.