Ingredients
Units
Scale
- 454 g fresh strawberries, hulled and quartered
- 100 g granulated sugar
- 1 tbsp fresh lemon juice
- 1/8 tsp salt
Instructions
- Add strawberries, granulated sugar, lemon juice, and salt to a small saucepan.
- Stir to coat strawberries with the sugar.
- Bring the mixture to a boil over medium high heat, then reduce to a low simmer.
- Simmer for 20-25 minutes, stirring every 5 minutes, until the strawberries are softened and the sauce has reduced (thickened).
- Remove from heat when the thickened sauce coats the back of your cooking spoon (and doesn’t drip!).
- If desired, use an immersion blender to gently create a smooth sauce.
- Allow to cool for ten minutes, then place in a heat-proof container.
Notes
- Sauce can be kept in the refrigerator for up to five days. Use it for cakes, ice cream, waffles…you’re only limited by your imagination!
- Sauce will continue to thicken as it cools. After refrigeration, it will have a very jammy texture.