Servings: 4 people
Calories: 150kcal
Cost: $5
Equipment
- Saucepan
- Potato masher optional
- Blender optional
- Fine mesh strainer optional
- Measuring cups
Ingredients
- 2 cups fresh strawberries or frozen
- 1/2 cup sugar or 3/4 cup for frozen strawberries
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch optional, for thickening
- 1 tablespoon cold water optional, for cornstarch slurry
- 1 tablespoon corn syrup optional, for a glaze
Instructions
- Wash and hull the strawberries, cutting larger ones in half or quarters.
- In a saucepan, combine strawberries with sugar and lemon juice.
- Cook over medium heat, stirring occasionally for about 10-15 minutes.
- For a chunky topping, remove from heat and let cool. For a smooth sauce, mash the berries or blend until desired consistency.
- If the sauce is too thin, mix cornstarch with cold water and stir into the sauce; cook for an additional minute.
- For a glaze, strain the sauce through a fine mesh sieve to remove solids, add corn syrup, boil for 3 minutes, and then brush over the dessert.
Notes
Experiment with sweetness by adjusting the sugar based on the ripeness of the strawberries. This sauce can be refrigerated for up to a week or frozen for three months. For a low-sugar version, substitute white sugar with honey or maple syrup. When using frozen strawberries, the sauce may be thinner; consider using a cornstarch slurry to achieve the desired thickness. This versatile topping can be used on various desserts such as ice cream, pancakes, or angel food cake for a delightful change of pace.
Nutrition
Calories: 150kcal | Carbohydrates: 38g | Protein: 1g | Potassium: 180mg | Fiber: 2g | Sugar: 35g | Vitamin C: 60mg | Calcium: 2mg | Iron: 2mg
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