Fruit Coulis

Preparation info

  • Yield:

    10–11 oz

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Ingredients U.S. Metric
Berries or other soft frui



  1. Purée the fruit in a blender or food processor and pass through a fine sieve or chinois.
  2. Warm the fruit purée in a saucepan.
  3. Separately, make a syrup of the sugar and water and boil to 220°F(105°C). Mix into the fruit purée.
  4. Return to a boil, strain, and mix in the juice and alcohol. Cool.