Why It Works
- Utilizing frozen strawberries means you may make this sauce any time of yr.
- Straining the puréed combination by way of a fine-mesh sieve removes seeds for a silky sauce.
Till lately, chocolate sauce was the one sauce I wished on an ice cream sundae. Currently, nevertheless, this easy strawberry sauce has squeezed its manner into my coronary heart and onto my sundaes. It’s subtly candy, and is simply tart sufficient to fantastically complement creamy desserts like vanilla or strawberry ice cream, couer à la crème, parfaits, and whipped cream–topped desserts.
This straightforward sauce can simply be doubled, takes simply quarter-hour to prep, and requires solely three elements: frozen strawberries, sugar, and lemon juice. As a result of frozen fruit is nearly all the time packaged when it’s at peak ripeness, utilizing frozen berries ensures that your sauce will style vividly of strawberries no matter when through the yr you make this. You possibly can actually use contemporary strawberries you probably have them, and the sauce is a superb use for fruit that’s on its final legs.
To make the sauce, all you need to do is mix the berries, some water, sugar, and lemon juice in a saucepan over excessive warmth and stir till the sugar is dissolved and the strawberries are smooth, then purée and pressure it. The result’s a brilliant, silky sauce you’ll need to pour over all of your frozen desserts—or eat by the spoonful.
Editor’s Be aware
This recipe was initially developed as a element of Kerry Saretsky’s couer à la crème recipe. The headnote was written by Megan O. Steintrager.
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