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Rate this recipe 4.1/5 (7 Votes)


  • 1 1 250 c sugar 250 mL
  • 1/4 1/4 60 c cornstarch 60 mL
  • 1/2 1/2 125 c liquid (see below) 125 mL
  • 6 6 1.5 3 sliced strawberries 1.5 L (or 3 cups crushed)


Adapted from


Step 1

In saucepan combine sugar and cornstarch (this will prevent lumps). Gradually add water. Bring to a boil stirring constantly. Add berries and return to a boil. Serve warm over pancakes, waffles or French toast. Serve chilled as an ice cream sundae topping. Liquid: Can be either water, juice from berries, orange juice or combo of these. Can even add a bit of your favorite liqueur!


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