This is a basic coulis recipe that we like to serve with our Icebox Cake. The blackberries and liqueur can be replaced with other fruit and liqueurs (such as raspberries and crème de cassis) to make countless variations.
What to buy:
Use Marie Brizard’s Blackberry Liqueur, or crème de mûre.
- 1/2 pound blackberries
- 1/2 pound granulated sugar
- 1/4 cup blackberry liqueur (or substitute crème de mûre)
- 1Combine berries, sugar, and liqueur in a small saucepan, and bring to a simmer over medium heat. Let cook until syrupy and reduced by half, about 10 minutes.
- 2Transfer to a blender or food processor, and purée until smooth. Strain through a fine mesh sieve, pushing on the mixture with a rubber spatula. Set aside to cool.
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