Blueberry Coulis

While you can still get your hands on blueberries at the market, I suggest you make some of this. I strongly urge you to do this.

I made up a batch last week to drizzle over a meringue and whipped cream dessert with fresh blueberries and it was DEE-vine. Luscious, really.

Just saying to yourself, “Oh, I think I’ll just go make a coulis,” already it sounds like you’re on the way to something delicious. Because you totally are.

The minute you put the berries in the saucepan, you’ll think to yourself, as I did, “Now why don’t I make these more often, these little coulis sauces? They are so easy!”

And SO impressive.

Since my little meringue dessert only needed a few drizzles, I put the rest in the freezer so I can enjoy it when blueberries are long gone.

Figure it’ll work nicely with an autumn cake or pie or over a scoop or three of vanilla bean ice cream…right?

Blueberry Coulis

Makes about 1 cup

• 18 ounces of fresh blueberries (frozen works fine, too)
• ¾ cup of sugar
• 1 tablespoon of lemon juice

Put all of the ingredients in a small saucepan and cook over medium heat until it thickens,about 10 or 15 minutes. Strain through a fine mesh strainer to catch the skins. Serve warm.