Strawberry Sauce PRINT
- YIELD: 2 servings
I had some strawberries that were a day past their prime for strawberry shortcake. Not wanting to waste the berries, I decided to cook them into a puree, which I served over Cream Cheese & Strawberry Stuffed French Toast. I was so happy with how the sauce turned out, that I will make this again to serve over ice cream, or even on top of strawberry shortcake. Is it even possible to serve too many strawberries? I don’t think so!
|1||pint (8 oz.) fresh strawberries|
|½||cup white sugar|
|zest of one small lemon|
|juice of ½ lemon|
|pinch of kosher salt|
|1||small pat of unsalted butter|
Hull & wash strawberries and coarsely chop them.
In a saucepan, add all of the ingredients, and bring to a rolling boil for 2-3 minutes. The sugar, and strawberry pectin will thicken the berries.
If you have an immersion blender, it’s very easy to puree the berries in a saucepan. Otherwise, you will need to carefully puree the berries, in batches, in a blender.
If you want to use this right away, pour into a bowl, and place on top of a larger bowl filled with ice cubes. Otherwise, make this a few hours ahead of time and it will thicken nicely.
This is excellent with pancakes, too.