raspberry coulis & cocktails
berry season has come and gone…
Seasonal fruit is typically available in the off-season, but if you’d rather take advantage of what’s local, fresh, organic, and at peak flavor, there’s an easy way to preserve the delicious tart-sweet taste of berries during autumn and winter. Freeze them!
Sure, you can buy frozen organic berries year-round. Either way, raspberries are a favorite freezer staple, and wonderful in both sweet and savory dishes. They boast the least amount of sugar of any berry (just a smidge more than grape tomatoes), and they’re loaded with disease-fighting antioxidants and fiber. A lip-smacking superfood? Yes, please.
Why should you add Raspberry Coulis to your repertoire?
Raspberry Coulis is a beautiful, versatile sauce, bursting with summer flavor, made with just 3 ingredients, and ready to roll in 15 minutes. In addition to its more common role as a topping for ice cream and for plating dishes with a stunning squiggle, you’ll be tempted to drizzle it over yogurt, overnight oats, pancakes, and French toast. For lunch or dinner, whisk it into a basic vinaigrette, shake up a quickie marinade, or brush it over chicken as a gorgeous glaze.
What the heck is a coulis anyway?
Pronounced koo-LEE, it is French for a sauce made from puréed and strained fruits and vegetables. The classical use of the term was for a 3X-reduced meat sauce. These days, coulis made from puréed produce is more common. Restaurant chefs use coulis for plating sweet and savory dishes. So grab a squeeze bottle, channel your inner chef, and get creative!
What makes a coulis different from other fruit sauces? This smooth, sexy, pourable sauce is really just a simple fruit compote with a couple of extra steps—it has been blended and strained. Straining is the key.
Coulis keeps it in the fridge 5-7 days, but what I love most is that it can be frozen. Ice cube trays are great for instant portions, without having to thaw the whole batch. Trust me when I say that having this beautifully hued raspberry coulis on hand is like having a delicious and impressive magic trick up your sleeve.
RASPBERRY COULIS RECIPE
You’ll love whipping up a slew of simple yet spectacular recipes—from breakfast, savory dishes and desserts—to as many beverages your imagination can conjure.
The recipe is fast and easy with just 3 ingredients:
About a pound (16-20 ounces) of frozen *organic raspberries
1/4 cup extra-fine sugar (thickens and preserves)
2-3 tablespoons fresh lemon juice (balances and brightens)
Mix frozen raspberries (don’t thaw), extra-fine sugar, and lemon juice in a saucepan over low-medium heat. Stir until the raspberries break down, the sugar dissolves, and the mixture is heated through and syrupy, approximately 7-10 minutes.
Use a stick blender (preferred) or transfer to a stand blender and give it a whirl. Then pour the puree into a fine-mesh strainer, pressing with the back of spoon or rubber spatula to strain out the seeds.
Once cooled, transfer coulis to a sealed glass jar and store in the refrigerator or freezer.
*Why is organic so important? Because berries are sprayed with more pesticides than any other fruit, topping the EWG’s “dirty dozen” list. Enough said.
RASPBERRY GIN-GIN FIZZ
Gin’s juniper notes give this citrusy sparkler its cool weather vibe—the ginger beer gives it a bit of bite. It’s a riff on a Gin Fizz, mixing gin and ginger beer with raspberry coulis and lime juice for a tangy cocktail that’s pretty, too. Not a fan of gin? By all means, use vodka.
In a highball glass, stir 2 OUNCES GIN with 1 OUNCE RASPBERRY COULIS and 1 OUNCE FRESH LIME JUICE. Add ice cubes and top off with GINGER BEER (or ginger ale). Garnish with lime and a rosemary sprig.
WINTER BERRY APEROL SPRITZ
The Aperol Spritz is trendy and adaptable. If Aperol is a bit too bitter for you but you like the general flavor profile, I think you’ll love this variation. The coulis gives this classic Italian bevvy a tangy-sweet twist. Feel free to use less coulis if you just want a hint of fruit flavor.
In a large wine glass, add 2 OUNCES RASPBERRY COULIS. Top with ice, then add a 3:1:1 ratio of CHAMPAGNE or PROSECCO, APEROL, and CLUB SODA. Garnish with fresh mint.
WINTER BERRY MOCKTAIL
Looking for a refreshing drink that feels festive without the booze? In a tall iced tea glass, stir 1-2 OUNCES RASPBERRY COULIS (depends on how sweet you would like it) with a generous squeeze of LIME JUICE or ORANGE JUICE. Add ice cubes and top with SPARKLING WATER, GINGER BEER, OR GINGER ALE. Garnish with a citrus slice and/or mint sprig.
Mocktail 2.0, The Lazy Version:
Remember the coulis cubes that you froze in an ice tray? Toss a few of those babies into a tall glass and top with sparkling water and a squeeze of whatever citrus you have on hand. As the cubes melt, your mocktail will get even yummier—unlike regular ice cubes, which make drinks watery as they melt. Enjoy!