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Why is it working
- The use of frozen strawberries means you can make this sauce at any time.
- The delicacy of the puree mixture removes seeds for silky sauce via a fine mesh sieve.
Until recently, chocolate sauce was the only sauce I wanted in an ice cream synda. Recently, however, this simple strawberry sauce has been clutched into my heart and Sundaes. Gentlely sweet and just pretty sour to nicely complement creamy desserts such as vanilla or strawberry ice cream, CreamyParfaits and whipped cream cakes.
This simple sauce is easy to double, it only takes 15 minutes to prepare and require only three ingredients: frozen strawberries, sugar and lemon juice. Since frozen fruits are almost always packed when the peak maturity is mature, the use of frozen berries guarantees that the sauce will be vividly taste, no matter when they make it. You can certainly use fresh strawberries if you have and sauce is a great use for the fruits on your last leg.
To make the sauce, all you have to do is combine the berries, water, sugar and lemon juice in a frying pan and stir until the sugar is dissolved and the strawberries are soft, then puree and stretch it. The result is a bright, silky sauce that should be poured into all frozen desserts – or eat next to the spoon.
Editorial note
This recipe was originally a Kerry SaretskyS Creamy Recipe. The header was written by Megan O. Steintrager.
May 2024
This 3-component summer sauce berry, berry good
Cooking method
(Keep on the screen awake)
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8 ounce (225 gram) Frozen whole strawberry
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1/4 cup (60 ml) water
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3 tablespoon (45 g) sugar
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1/2 teaspoon lemon juice
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In a medium frying pan, at high temperatures, combine strawberries, water, sugar and lemon juice. Simmer for 10 to 12 minutes, stirred occasionally, or until the sugar is dissolved and the strawberries are soft.
Serious Eating / Victor Protasio
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Using a bumpy blender, food processor or usual blender on the sauce Purée. Filter on a fine mesh sieve and cover loosely. (See notes.) Cool to the cold.
Serious Eating / Victor Protasio
Make-head and sfishing
Emergency production can be stored for up to one week in a tightly sealed container in the refrigerator.
The puree and consolidation of the sauce removes the tiny seeds, but you can miss this last step if you do not regret a slightly granular texture and want to deliver the sauce to your dessert as quickly as possible.