|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 2g||8%|
|Total Sugars 26g|
|Vitamin C 25mg||126%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Whether you have a bounty of berries from the market or some that are beginning to soften, making a fruit sauce, also called coulis (pronounced koo-LEE), is an ideal way to use them up. This easy mixed berry dessert sauce recipe takes less than a half-hour to prepare and is quite versatile, delicious served hot or cold on blintzes, pound cake, ice cream, and even breakfast staples like pancakes, French toast, and waffles. This recipe is made with raspberries, strawberries, and blueberries, but feel free to experiment with combinations of different types of berries, including blackberries, marionberries, gooseberries, as well as others. This recipe works as well with frozen berries as it does fresh, in-season berries.
Click Play to See This Sweet Mixed Berry Dessert Sauce Come Together
"This recipe would be great to keep on hand anytime you have berries starting to turn—you can whip this up and have a perfect topping for yogurt, ice cream, or serve alongside whipped cream. I love that you can adjust the sugar or lemon to your liking." —Tracy Wilk
1 1/2 cups fresh or frozen raspberries, divided
1 1/2 cups fresh or frozen strawberries, sliced, divided
1 cup fresh or frozen blueberries, divided
3/4 to 1 cup sugar, to taste
1 to 2 tablespoons fresh lemon juice
Steps to Make It
Gather the ingredients.
In a medium saucepan, combine 1 cup of the raspberries, 1 cup of the sliced strawberries, 3/4 cup of the blueberries, 3/4 cup of the sugar, and 1 tablespoon of the fresh lemon juice. Bring to a simmer over medium heat until the sugar has dissolved, about 10 minutes. Adjust the sweetness, adding up to 1/4 cup more (or to taste) of sugar if necessary, and cook until dissolved.
Puree the berry mixture in a blender or food processor, return to the saucepan, and bring to a simmer. Add an additional 1 tablespoon fresh lemon juice, or to taste, if necessary.
Add the remaining 1/2 cup raspberries, 1/2 cup sliced strawberries, and 1/4 cup blueberries, and simmer until the sauce is hot.
Serve hot or cold and enjoy.
- If the sauce is too thick, you can add a little water and stir over very low heat until the right consistency is reached.
- If the sauce is too thin, alter the consistency with a cornstarch slurry. Combine equal parts cornstarch with water and then add to the berry sauce. Mix over low heat until it reaches the desired consistency.
How to Use
This berry dessert sauce can be used in so many ways:
- Drizzle over cheesecake.
- Spoon on top of Greek yogurt.
- Use on a banana split.
- Mix into vanilla pudding.
- Replace syrup when serving pancakes, waffles, or French toast.
- Use as a filling for crepes.
- Add a dollop on top of fruit shortcakes.
How to Store
Homemade fruit sauce should be stored in the refrigerator in an airtight container and will keep for 5 to 7 days; for longer storage, place in the freezer and defrost before using.