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Puree the berries until smooth, but avoid overdoing it. The mixture should be homogeneous, with no large pieces remaining. If too thick, add a little liquid—such as the alcohol or even a touch of water—to achieve the desired consistency.

Removing Seeds and Skin

One of the critical steps is filtering the berry pulp to remove seeds, skin, and pulp debris. This results in a sleek, seedless coulis perfect for decorating desserts.

Use a Chinese strainer (also known as a chinois) or a fine mesh sieve for this task. Pour the pureed berries into the sieve and use a spatula or the back of a spoon to press the mixture through. Be patient—pushing the pulp through will extract the smooth juice while leaving behind seeds and skins.