- 2/3 cup sugar
- 1 pint strawberries, washed and hulled
- 1/3 cup water
- 1 tablespoon lemon juice
Place sugar and 1/3 cup water in a small saucepan, stir and bring to a boil. Simmer until the sugar is completely dissolved. Allow the syrup to cool completely. Hasten cooling by setting pan in a shallow bowl of ice water. Place half the berries in the jar of a blender; add lemon juice and all the cooled syrup. Puree until smooth. Press through fine sieve to remove some of the strawberry seeds, if desired. Coarsely chop remaining strawberries and add to strawberry puree. Can be stored refrigerated, in tightly covered containers for up to 4 days.
This recipe comes from the University of Illinois Extension. This sauce can be used to spoon over yogurt with fresh strawberries, ice cream, pound cake or your favorite dessert. Great as topping for pancakes and waffles too.
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