Wednesday, June 18, 2014

Fresh Strawberry Sauce

When it comes to ice cream toppings, I'm typically a caramel sauce kind of girl, but this strawberry sauce is tart and fresh and brings all kinds of deliciousness to a bowlful of vanilla. It's really more of a strawberry puree. I like to blend it completely and then add a few extra sliced strawberries. I think it would work wonders on waffles, cheesecake or anything else you see fit.

Fresh Strawberry Sauce
Adapted from All Recipes

2 cups of strawberries, quartered
2 tablespoons sugar (or more if you prefer it sweeter)
1 teaspoon lemon juice

Remove stems from strawberries and quarter or roughly chop. Combine strawberries, sugar and lemon juice in a saucepan. Cook over medium-high heat, stirring occasionally. Juice will begin to form after a few minutes. Mash berries with a wooden spoon to produce syrup. Cook until sauce thickens, about 10 minutes. Remove from heat. In a blender, puree strawberry mixture until smooth, then store in refrigerator. Should make 1 cup of strawberry topping.


  1. looks delicious!

  2. I'm with you on the caramel sauce but my 2-year-old loves strawberries so much I've been making this topping for ice cream/yoghurt/pancakes, you name it, except I use maple syrup instead of sugar because just a little bit goes a long way.
    Hope everything's fine.



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