BLUEBERRY COULIS
Blueberries, at their peak, are perfect bundles of sweet and tangy. They pair well with so many dishes that I use them as inspiration for what to cook next in the spring and summer months.
While fresh blueberries are a great addition, this coulis is a different way of displaying that fruity touch, and offers a gorgeous swirl of magenta to any dish.
Pancakes? Sure. Oatmeal? Great! Turkey? Brie? Eat your heart out…
Enjoy!!
Ingredients:
(Makes about a quarter cup)
For your Blueberry Coulis:
1/2 cup fresh blueberries
2 tablespoons sugar (24 grams)
Squeeze of lemon juice
Tools:
Small sauce pan / pot
Stirring spoon
Instructions:
1. Throw your blueberries, sugar, and lemon juice into a small saucepan. Place over medium-low heat, stirring periodically while it gently simmers.
2. When the berries begin to collapse and the pink sauce starts to thicken (normally after about 5 - 10 minutes), remove the coulis from the heat .
3. Use immediately or store in an airtight container and refrigerate if you plan on using it later. For warm dishes, serve room temperature or warmer. For cold dishes, it’s up to you!
This Blueberry Coulis will keep for about one Week, Refrigerated.
Notes :
+ Spring and Summer are a great time for this ice cream since blueberries are at their freshest. Peak blueberry picking season varies depending on where you live on the planet. For the best blueberry taste, ask your local farmers and cooks when the blueberries are begging to be plucked!
+ For the lemon in this recipe (in all recipes, really) I would suggest choosing the heaviest lemon (compared to other lemons of the same size) because that will be the ripest and the juiciest. Let your fruit reach room temperature before you use it. I even let my citrus sit in the window planter in the sunshine until I'm ready to use it. Give it a little bang on your counter and roll it under a heavy hand before you juice it. This will help release the intense flavor you're looking for.
