Smoked Strawberry Coulis


  • 250g Frozen strawberries, defrosted and cut in half
  • 250g Cherry or apple wood chips, soaked in water for 20 minutes
  • 15ml Castor sugar


  1. Set your Big Green Egg for indirect cooking at 120°C – 150°C. Scatter the dried wood chips amongst the coal.
  2. Place the defrosted strawberries in an Enamel Cast Iron Dutch Oven and and smoke on the Big Green Egg for 20 minutes, giving it a stir to prevent the sugar from burning or crystalising to the sides of the pot.
  3. Pour the smoked strawberries into a food processor or jug and blitz the mixture to create a smooth sauce or jus.
  4. Decant the cooled mixture in a Mason jar and store in the fridge. Lovely stirred into ice cream, as a sorbet or cake topping.

Recipe courtesy of chef Gerhard Koekemoer.

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