There is something especially satisfying about making Strawberry Sauce and bringing it to the table. This is a useful little recipe to have ready when a meal needs color, richness, or a final flourish. Keep this one close for the days when time is short but a good meal still matters.
Ingredients
- 2 lb. Strawberry washed and hulled
- 1 tbs. Lemon juice (fresh preferably)
- 1 tbs. Powder sugar
Instructions
- After washing the strawberries cut in half add to a blender along with 1 tablespoon of lemon juice and sugar and blend until smooth. Now you can either strain it or leave it as is for texture, (I made both versions and I loved both).
- Place in a pot bring the sauce to a gentle bubble on medium heat before turning the heat down to low. Cook on low until thickened stirring occasionally and skimming the top about 3 times, keep a close eye and be patient it might take about 30 minutes.
- Once cooled keep in an airtight jar in the fridge. It will keep for one month, once opened use within 2 weeks.