This barely sweet, deep purple concentrate is the flavor essence of the blackcap, or black raspberry. Use as a mixer for cocktails, such as this Blackcap Aperitif, or homemade soda, pour over yogurt or ice cream, or make a pan sauce for grilled pork. Small batches of coulis are difficult to make without scorching the berries during reduction, so cook a full batch and get creative.
3 pints blackcaps, gently rinsed
2 Tbsp lemon juice
2 Tbsp powdered sugar
1/4 tsp kosher salt
1. Combine all ingredients in a mixing bowl and macerate for 1-2 hours. Transfer to a nonreactive stockpot and add 2 cups of water. Slowly reduce the mixture on medium heat for 45-60 minutes.
2. Strain the liquid through a fine mesh sieve. Press out as much liquid as possible. Let liquid cool at room temperature. The coulis will be most flavorful the first week. Keeps up to 3 weeks in the refrigerator.
Makes approximately 1 quart
Recipe by Jessica MacMurray Blaine, Marché Restaurant, Eugene
Photo by Leah Harb