Homemade Strawberry Sauce
A delightful sauce bursting with the natural sweetness of ripe strawberries, perfect for enhancing desserts or breakfast items.
Equipment
- Medium Saucepan
- Potato Masher
Ingredients
Ingredients
- 2 cups Fresh Strawberries Hulled and chopped.
- 1 cup Granulated Sugar Adjust based on sweetness of strawberries.
- 2 tablespoons Fresh Lemon Juice Adds acidity and brightness.
- 1/4 cup Water Helps in cooking down the strawberries.
- 1 pinch Salt Enhances overall flavor.
Instructions
- Begin by preparing your strawberries. Rinse them under cold water to remove any dirt or residue. Once clean, hull the strawberries by removing the green leafy tops. Chop them into quarters or smaller pieces, depending on your texture preference for the sauce.
- In a medium saucepan, combine the chopped strawberries, sugar, lemon juice, and water. Stir gently to ensure the strawberries are evenly coated with sugar, allowing them to start releasing their juices.
- Place the saucepan over medium heat. Allow the mixture to come to a gentle simmer. As it heats up, you will notice the sugar dissolving and the strawberries starting to break down. This should take about 5-7 minutes.
- Once simmering, reduce the heat to low. Continue to cook the strawberry mixture for an additional 10-15 minutes, stirring occasionally. Keep an eye on the sauce; it should thicken as it cooks. The strawberries will break down, creating a rich, syrupy texture.
- To achieve your desired consistency, you can use a potato masher to mash the strawberries slightly, or leave them as is for a chunkier sauce. If you prefer a smoother sauce, consider blending the mixture briefly with an immersion blender.
- After reaching your desired consistency, taste the sauce. If it needs more sweetness, feel free to add a little more sugar, stirring until it dissolves completely.
- Once you are satisfied with the flavor and texture, remove the saucepan from heat. Allow the sauce to cool slightly before transferring it to a clean jar or container. This sauce can be stored in the refrigerator for up to a week.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week. Can also be frozen for up to three months.