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Cherry Berry Coulis

Homemade Cherry Berry Coulis - Blend fresh cherries and mixed berries with sugar, lemon juice, and water, then simmer until thickened and reduced, perfect for topping yogurt or ice cream! Try now!

Sweet tooth craving something fruity and fabulous? This Cherry Berry Coulis recipe is your new best friend! A delightful blend of cherries and mixed berries, this sweet and tangy sauce is perfect for elevating your breakfast or dessert game.

Ready Time

15 mins


10 servings


  • 1 cup fresh or frozen cherries, pitted
  • 2 cups mixed berries (such as raspberries, blueberries, blackberries)
  • 1/4 cup granulated sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup water


Rinse the cherries and mixed berries, then pat them dry with a paper towel to remove excess moisture.

In a blender or food processor, puree the cherries and mixed berries until smooth.

In a medium saucepan, combine the berry puree, granulated sugar, lemon juice, and water.

Whisk until the sugar has dissolved.

Place the saucepan over medium heat and bring the mixture to a simmer.

Reduce the heat to low and let it cook for about 10-15 minutes, or until the mixture has thickened and reduced slightly.

Remove the saucepan from the heat and let the coulis cool to room temperature.

Strain the coulis through a fine-mesh sieve to remove the seeds and any remaining pulp.

Transfer the coulis to an airtight container and refrigerate for at least 2 hours or overnight before serving.

This coulis will make about 10 servings, perfect for topping yogurt, oatmeal, or ice cream!


You can use fresh or frozen cherries for this recipe, but if using frozen, let them thaw first and pat dry with a paper towel to remove excess moisture.

Don’t skip the step of pat drying the berries, as it helps the puree to blend smoothly.

Adjust the amount of sugar to your taste, especially if using sweeter or tart berries.

Also, you can substitute lemon juice with lime juice if you prefer a different flavor profile.

Don’t overcook the coulis, as it can become too thick and syrupy.

You want it to still be slightly runny, but not too liquidy.

Remove it from heat when it coats the back of a spoon.

Strain the coulis carefully, as the seeds can be stubborn.

You can also use a cheesecloth or a coffee filter for straining if you don’t have a fine-mesh sieve.

This coulis makes about 10 servings, but you can easily double or triple the recipe if you need more.

Store leftovers in the fridge for up to 2 weeks or freeze for up to 6 months.

Nutrional Value

  • Calories: 120
  • Total Fat: 0.5g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 1mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 2g
  • Sugars: 24g
  • Protein: 1g
Cherry Berry Coulis
Cherry Berry Coulis

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