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Strawberry-Blueberry Coulis Sous Vide | Recipe by sousvidetools.com

Strawberry-Blueberry Coulis Sous Vide

Strawberry-Blueberry Coulis Sous Vide Desserts


  • 150 g ripe strawberries, stemmed, washed, and quartered
  • 150 g fresh blueberries, stemmed and washed
  • 48 to 96 g granulated sugar*
  • Juice of 1 lemon


Looking for something to satisfy your sweet tooth? Why not try this easy peasy lemon squeezy summer fruit coulis – great if you’re wondering what to do with any over ripe fruit too!

Makes about Half a Pint


  1. Fill and preheat your water bath to 82C.
  2. Put ripe berries into a small zip (quart/0.9 liter) cooking pouch. (Any soft-fleshed fruit—raspberries, blackberries, blueberries, strawberries, peaches, nectarines, apricots, mango, or papaya—will work well.)
  3. Add sugar (or a sugar substitute of equivalent sweetening power) to the pouch. Use more or less depending on the sweetness of the fruit and your own taste.
  4. Add the juice of the lemon to the pouch and vacuum seal.
  5. Use the displacement method (Archimedes’ principle) to remove the air and zip the seal closed. Submerge the cooking pouch for about 30 minutes until the fruit is soft.
  6. Remove from the water oven and mash through the pouch or if you prefer a smoother consistency, pour the contents into the blender or food processor and puree.
  7. Chill and serve over ice cream, fruit sponge or cream cake.
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