4 cups sliced strawberries, fresh or frozen, (thaw if using frozen strawberries)
1/3 cup granulated sugar
1/2 tbsp. lemon juice
2 tbsp. cornstarch (for use in Alternate Method, see below)
1 tbsp. orange liqueur, such as Grand Marnier, or 2 tbsp. orange juice
Place all ingredients (leaving out the cornstarch unless you are using the "Alternate Method" below) in a food processor or blender. Process or blend until mixture is smooth. Pour into an airtight container and place in refrigerator until ready to use.
Place the strawberries in a heavy, non-aluminum saucepan. Add remaining ingredients (except liqueur) and stir until cornstarch dissolves. Place over medium heat and bring to a boil. Turn down and simmer for 1 minute, stirring constantly. Remove from heat and stir in liqueur if desired. Store in refrigerator.
For smooth Strawberry Coulis, strain the strawberry sauce through a fine strainer or sieve, pressing on the fruit to drain all the liquid. Throw away pulp.
For a dramatic and elegant dessert presentation, Strawberry Coulis can be drizzled, pooled, or painted onto plates before adding dessert.
Makes 8-12 servings (2 tablespoons each).
Photograph taken by Diana Baker Woodall© 2008
Date: April 19, 2008