I always add Kirsch to strawberry desserts because I find it a real flavour boost, especially in winter when strawberries aren't at their best.

2 cups (500 mL) fresh strawberries, stems removed

2 tablespoons (25 mL) granulated or fruit sugar

1 tablespoon (15 mL) fresh lemon juice

1 tablespoon (15 mL) Kirsch (optional)

Cut the strawberries into small pieces and place them in a small bowl. Sprinkle over the sugar and lemon juice, wrap and refrigerate overnight. Puree the fruit and any liquid in the bowl in a blender until smooth. Strain the coulis and whisk in the kirsch.