Easy Mixed Berry Dessert Sauce

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 04/16/21
Tested by
Tracy Wilk
Photo of Tracy Wilk
Tested by Tracy Wilk
on 04/13/21
Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles.
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Mixed berry sauce (coulis) recipe
The Spruce
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 9 servings
Nutrition Facts (per serving)
116 Calories
0g Fat
30g Carbs
1g Protein
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Nutrition Facts
Servings: 9
Amount per serving
Calories 116
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 8%
Total Sugars 26g
Protein 1g
Vitamin C 25mg 126%
Calcium 11mg 1%
Iron 0mg 2%
Potassium 92mg 2%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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Click Play to See This Sweet Mixed Berry Dessert Sauce Come Together

Featured Video

"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

Mixed Berry Dessert Sauce Tester Image
A Note From Our Recipe Tester

Ingredients

  • 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

  1. Gather the ingredients.

    Ingredients for mixed berry dessert sauce
     The Spruce

  2. 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.

    Cook berries
     The Spruce

  3. 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.

    Pureed berries simmering in the saucepan
     The Spruce

  4. Add the remaining 1/2 cup raspberries, 1/2 cup sliced strawberries, and 1/4 cup blueberries, and simmer until the sauce is hot.

    Add remaining fresh or frozen berries to mixture
    The Spruce

  5. Serve hot or cold and enjoy.​

    Berry Sauce

     The Spruce 

Tips

  • 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.

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