An easy, 3 ingredient, blackcurrant coulis recipe. Great for using up a glut of blackcurrants from your garden or allotment. The tart and fruity coulis, is delicious stirred through yogurt, spooned over ice-cream or served with a plain vanilla cheesecake.
We’ve had a glut of blackcurrants on the allotment this year. I’m talking so many that even the birds are getting fed up of them!
This easy blackcurrant coulis recipe, is a simple and easy way to use them up.
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✔️ Why should you try it?
- Easy to make
- A great way of using blackcurrants from your garden
- Can be frozen
🥘 Ingredients
- 250g Blackcurrants
- 50g Caster Sugar
- Water
- 1/2 tsp Vanilla Extract (optional)
🥄 Equipment
A large saucepan to heat the coulis, as well as a fine sieve and bowl, for straining the cooked fruit.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the blackcurrants, sugar and water into a pan.
Two: Bring to the boil and then simmer on a medium heat for 5 minutes.
Three: Once cooled, strain the mixture through a sieve, using the back of a spoon to help press it through.
Four: Refrigerate in a bowl covered with clingfilm
🍴 Serving suggestions
There are so many ways you can serve coulis. Here are some of my favourites;
- Spooned through creamy Greek yogurt for breakfast with some of my homemade cinnamon-spiced stewed apples. I also use the blackcurrant coulis in my frozen yogurt bites.
- Served with scotch pancakes
- Poured over vanilla or lemon cheesecake, for a fruity kick.
- With vanilla or raspberry ice-cream
- One of my favourite ways to serve blackcurrant coulis is with slow cooker porridge.
- On top of sweet meringues, with whipped cream, for a quick and impressive dessert.
- Over pancakes, with fresh red berries on the side.
↔️ Substitutions
Any soft fruit would work well, such as raspberries, blackberries or blueberries.
Frozen fruit can also be used to make the coulis.
For a bit of extra decadence, you could replace a quarter of the water (25ml), with blackcurrant liqueur (cassis).
🥡 Storage
Coulis will keep in the fridge for 5 days. Alternatively, you can also freeze it. Why not make a double batch and freeze half to enjoy out of season.
When the coulis is cooled, pour it into a freezer safe container and seal with a lid.
❓ FAQS
A coulis is a fruit sauce made from strained or pureed fruit. Restaurant chefs often use coulis as a decorative accompaniment to desserts
Use cornflour (cornstarch), mixed with a little water, to whisk into the finished coulis on low-medium heat, to thicken it.
Blackcurrants can be eaten raw but are very sour. More usually they are cooked or stewed with a little sugar.
Blackcurrants contain high levels of vitamin C and natural phenolic compounds. They are often classed as a superfood.
😋Related recipes
More fruit coulis recipes;
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Recipe
Blackcurrant Coulis
Ingredients
- 250 g Blackcurrants
- 50 g Caster Sugar
- 100 ml Water
- 1/2 tsp Vanilla Extract optional
Instructions
- In a large pan, place the blackcurrants, sugar and water, bring to the boil, then simmer for 5 minutes.
- Take off the heat (add the vanilla extract if using), then spoon the cooked blackcurrants into a sieve, over a large bowl. Push the blackcurrants through the sieve with the back of a spoon.
- Pour the coulis into a bowl or jug, and store in the fridge for up to 5 days.
Video
MELANIE EDJOURIAN
I do love coulis and have been known to make it on occassion. This is such an easy recipe and it works well drizzled over a range of things. I love it over yogurt.
Yeah Lifestyle
What a simple recipe and the blackcurrant coulis will surely make any dessert, porridge or pancake taste that much nicer, will be making this recipe for sure.
Liam | Whatthedadsaid
This looks delicious and great idea, i like it with a little oyghurt and granola, lovely for breakfast etc, gets you going and relatively healthy
Kira
Wow ! This looks absolutely delicious and definitely a dessert that’s right up my street. Will be trying it out over the weekend . Yum!
Nichola - Globalmouse
Oh gosh I love blackcurrants so much but it’s not always easy to know what to do with them. This sounds perfect, yum!!
Samantha Donnelly
I do love coulis but have to admit I have never tried making it before. I am going to have to try your recipe
Stephanie Merry
I love a blackcurrent coulis over a vanilla cheesecake. I’ve never thought of making my own before but this looks so simple and delicious! x
Rhian westbury
Your suggestion of this drizzled over vanilla or lemon cheesecake sounds dreamy. I’m not usually a fruity dessert kind of person but just a little bit to pack a punch sounds great x
Kara Guppy
I have noticed the blackberries are ready to pick and this is a great recipe, thank you
Neha
Coulis is just the best right and just a good way to use excess fruit. This one sounds rather perfect especially over some eton mess
Karen Langridge
I bet that tastes great, my husband made a bilberry coulis to put on top of cheesecake a few weeks ago and it went down a treat! I bet it would be lovely over pancakes.
Dannii
I can’t wait to pick some blackcurrants so I can make this. It looks amazing.
Lisa | Garlic & Zest
I love this sweet tart coulis — and can honestly find an excuse to put it on literally everything from morning yogurt to pound cake and ice cream, even mixed into a smoothie!
Toni Dash
This is really good!! I love that it is so easy to make!
Pam Greer
This coulis is such a great thing to have in the fridge! We love it on yogurt and even on pancakes!
Denay DeGuzman
We enjoy coulis over waffles, yogurt and ice cream. Yum. Yum. This is a delicious recipe that’s incredibly versatile!
Bhawana
wow, explained it so well. I wanted to try it from a long time. a worth trying recipe for sure.
Alexandra
So many delicious uses for this wonderful coulis! Yum!
Anjali
This was so delicious!! We used it as a topping for french toast in the morning and it turned out great!
Emily
This easy blackcurrant coulis turned out so delicious! I did what your recommended and doubled the recipe and froze half for later.
Eden
Oh my gosh, this was the best coulis I’ve ever eaten. Thank you so much for the recipe!