Flourless Chocolate Almond Torte

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Pico de Gallo

Mixed Berry Coulis

Total time:18 mins
Cook time:18 mins

Using either fresh or frozen berries, the ease of this recipe is sure to make it a favorite complement to many desserts.

This recipe will produce 1 – 1½ cups of coulis depending on how diligent you are with the straining process.

Try it with chocolate brownies or cake, over angel food cake, mixed in plain yogurt or poured over frozen yogurt.

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  • 16 ounces organic, frozen mixed berries or fresh, local, organic berries (when in season) such as raspberries, strawberries, blackberries and blueberries
  • 1/8 cup raw sugar
  • 1 tablespoon lemon juice


  1. Place all ingredients into saucepan over medium-high heat until a rapid boil starts. Reduce heat to create a lively simmer. As you are cooking the berries they will begin to burst and release their juices. To encourage this further you can press down on the berries with the back of a spoon. Continue cooking at a simmer until the juices reduce by half – about 15 minutes.
  2. Remove from heat. Place a fine mesh strainer over a glass bowl and pour the berry mixture into the strainer. Using a spoon, press the berry mixture through the strainer to remove the seeds and solids. To get the berry sauce off the bottom of the strainer use the back of a knife to scrape the sauce off into the bowl.
  3. Serve warm or cool. Refrigerate unused portion in a sealed, glass container for up to 2 weeks.


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