It’s strawberry season here and fresh strawberries are everywhere. This is a versatile sauce, it’s great on cheese cake, pound cake, ice cream, a spoon etc..
First you wanna give the strawberries a bath. Who knows how far these have traveled, I know after a long trip I’m feeling a bit dingy I’m sure that the strawberries are too.
Now just drain them to get most of the water off them, don’t go nuts and give each one a toweling off, a little extra water won’t hurt this recipe.
Next, in a sauce pan slice a pound and a half of the fresh strawberries that have had their little green hats removed, add the water and sugar. Now the amount of sugar may vary here. If your berries are very sweet, you may want to only add a 1/4 cup of sugar, if they are tart, you may need up to a 1/2 cup! Add the 1/4 cup first and after it has cooked, check the sweetness, if you need more sugar, add it now and stir to dissolve.
Place on medium heat and bring to a gentle boil, stirring constantly for about 5 minutes. If the mixture is boiling hard, turn down the heat, you don’t want burned berries here!
Yes that’s a pink spoonula, I happen to think that it’s fabulous!
After the mixture has cooked for 5 minutes, you will want to strain the mixture to remove the cooked pulp. Press through a sieve until most of the moisture is gone.
This is what you’ll end up with. Just discard the pulp.
next get some cornstarch ready. I use cornstarch in most sauces and pastry cream because it gives a much lighter taste on the tongue than other thickeners like flour, and it is easy to get. You’ll want to mix the corn starch with the 1 tablespoon of water to make a slurry. If you added it right to the hot sauce, it would clump and make lumps, and that isn’t what we’re going for here.
Place the strawberry liquid on the stove over medium heat and quickly mix in the cornstarch slurry. Bring mixture to a full boil and remove from the heat. Stir in lemon juice.
Place in a bowl and allow to cool.
This is the sauce that I used in the Sour Cream Cheesecake post
This is a great sauce to jazz up some run of the mill store bought ice cream, great for company. It could also be used to swirl into your favorite cheesecake recipe. Use it to flavor a milkshake, the possibilities are almost endless!
- 1 1/2 pounds fresh strawberries (about 4 cups sliced)
- 1/2 cup water
- 1/4 -1/2 cup granulated sugar
- 1 tablespoon water
- 2 teaspoons cornstarch
- juice of 1/2 a lemon (about a tablespoon)