With bright berry flavors, a stunning red color, and a smooth, velvety texture, our homemade strawberry sauce is better than anything you can buy in the store.
homemade strawberry sauce
I look forward to berry season all year round, but you can (and often do) make this sauce with frozen berries too. So if you can’t get perfectly sweet, ripe berries right now, don’t worry.
There are still plenty of homemade strawberry sauces in your future. The sauce is easy to make, just berries, a little sugar and a squeeze of lemon in a saucepan. easy!
Bring to a boil, then simmer for a few minutes. It’s easy to make and can be enjoyed all year round.
fresh strawberry sauce
Once you’ve made (and tasted!) a fresh strawberry sauce, you’ll be hooked.
Pancakes and waffles drizzled with fresh strawberry sauce for a brunch that will make everyone smile. Add a spoonful to yogurt with granola for a weekday breakfast.
Heat the sauce and transform it into a strawberry ice cream topping, like this simple berry sauce. increase.
Try using strawberry sauce as a glaze for grilled chicken or salmon. The savory options are also great.
Strawberry sauce recipe how to make
You only need 3 ingredients to make this recipe.
- fresh strawberries
- sugar
- lemon juice
Strawberry sauce can be made with fresh or frozen strawberries. If you are using frozen berries, thaw them at room temperature for about 30 minutes.
How to make strawberry sauce
Place the berries, sugar, and lemon juice in a saucepan and heat over medium heat. Stir constantly until sugar dissolves and mixture comes to a boil.
Once the mixture boils, reduce the heat to medium-low and continue cooking until the strawberries are tender, about 8 to 10 minutes.
Remove pan from heat. Place a fine-mesh strainer over a large bowl and carefully pour the hot mixture through the sieve. Press the cooked berries into the strainer with a wooden spatula to extract as much of the sauce as possible.
Allow the sauce to cool completely before transferring it to an airtight container and storing it in the refrigerator.
If you choose not to filter the sauce, strawberry compote Instead. Both are great with strawberry sauce. It just depends on how you want to use it.
Serving: 8
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Place the berries, sugar, and lemon juice in a saucepan and heat over medium heat. Stir constantly until sugar dissolves and mixture comes to a boil.
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Reduce the heat to medium-low and simmer for 8-10 minutes until the strawberries are soft. Use a wooden spoon to mash the berries slightly while cooking.
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Place a fine-mesh strainer over a large bowl and carefully pour the hot mixture through the sieve. Press the cooked berries into the strainer with a wooden spatula to extract as much of the sauce as possible.
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Allow the sauce to cool completely before transferring it to an airtight container and storing it in the refrigerator.
If you do not strain the sauce, it will become a strawberry compote. Both are great options. It depends on how you use the sauce.
calorie: 51kcal · carbohydrates: 13g · protein: 0.4g · obesity: 0.2g · saturated fat: 0.01g · Polyunsaturated fat: 0.1g · Monounsaturated fat: 0.03g · sodium: 1mg · potassium: 89mg · fiber: 1g · sugar: 11g · Vitamin A: 7IU · Vitamin C: 34mg · calcium: 9mg · iron: 0.2mg
