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After being inspired by berries when I went berry picking just before Christmas (and making a delicious boysenberry pie in the process), I decided it was time to use these juicy little suckers once again in my cooking. Instead of boysenberries however, I decided to use strawberries, just because they’re so readily available and they’re generally pretty good here in Australia all year round.

This recipe could easily be adapted to all other berries – raspberries… blueberries… blackberries… Mmmm!

I used this over home-made churros, and it’s simply delicious over some good quality vanilla ice-cream. A super easy recipe that can make any desert just a little bit more special!

Strawberry Coulis


500g strawberries

½ cup caster sugar

1 cup water

squeeze of lime juice


1. Heat the strawberries, caster sugar and water over low-medium heat. Stir constantly until all the sugar dissolves.

2. Bring the syrup to a boil, then reduce the heat to low-medium heat again. Leave at this heat for 10 minutes. Go and chill out for 10 minutes, then remove from heat and pour over your deserts while it’s still warm.

3. In order to reduce the sweetness of the syrup, squeeze a LITTLE bit of lime juice into the syrup and stir.

The coulis will keep for about 2 – 3 days in an airtight container. Store in the fridge, and heat it up in the microwave for about 45 seconds when required again.