Berry Coulis

Because the type of berries used as well as their ripeness will affect the sweetness of the coulis, the amount of sugar is variable. Start with 5 tablespoons, then add more if you prefer a sweeter coulis. Additional sugar should be stirred in immediately after straining, while the coulis is still warm, so that the sugar will readily dissolve. Serve the coulis with cheesecake, pound cake, ice cream, rich chocolate tortes and cakes, dessert soufflés, pancakes, French toast, waffles, or crêpes.

1. Bring berries, water, 5 tablespoons sugar, and salt to bare simmer in medium saucepan over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute.
2. Process mixture in blender until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing on solids to extract as much puree as possible. Stir in lemon juice and additional sugar, if desired. Cover and refrigerate until well chilled, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, stir in 1 to 2 teaspoons water to adjust consistency. Coulis can be refrigerated for up to 4 days.)

MIXED BERRY COULIS
Use 3 ounces each blueberries, raspberries, blackberries, and strawberries, hulled and sliced thin.

BLACKBERRY COULIS
Use all blackberries and add 1 tablespoon melon liqueur along with lemon juice.

BLUEBERRY-CINNAMON COULIS
Use all blueberries and add 1⁄8 teaspoon ground cinnamon along with sugar.

RASPBERRY-LIME COULIS
Use all raspberries and substitute 1 tablespoon lime juice for lemon juice.