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Why It Works
- Utilizing frozen strawberries means you may make this sauce any time of yr.
- Straining the puréed combination by means of a fine-mesh sieve removes seeds for a silky sauce.
Till just lately, chocolate sauce was the one sauce I wished on an ice cream sundae. These days, nonetheless, this easy strawberry sauce has squeezed its approach into my coronary heart and onto my sundaes. It’s subtly candy, and is simply tart sufficient to superbly complement creamy desserts like vanilla or strawberry ice cream, couer à la crème, parfaits, and whipped cream–topped muffins.
This simple 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 sort of 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 throughout the yr you make this. You might definitely 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 must 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 vivid, 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 part of Kerry Saretsky’s couer à la crème recipe. The headnote was written by Megan O. Steintrager.
Might 2024
This 3-Ingredient Summer season Sauce Is Berry, Berry Good
Prepare dinner Mode
(Hold display screen awake)
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8 ounces (225 grams) frozen entire strawberries
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1/4 cup (60 ml) water
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3 tablespoons (45 g) sugar
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1/2 teaspoon lemon juice
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In a medium saucepan set over excessive warmth, mix strawberries, water, sugar, and lemon juice. Simmer for 10 to 12 minutes, stirring sometimes, or till the sugar is dissolved and the strawberries are smooth.
Critical Eats / Victor Protasio
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Utilizing an immersion blender, meals processor, or a daily blender, purée the sauce. Pressure it by means of a fine-mesh sieve, and loosely cowl. (See notes.) Chill till chilly.
Critical Eats / Victor Protasio
Make-Forward and Storage
The strawberry sauce might be saved in a tightly sealed container within the fridge for as much as every week.
Puréeing and straining the sauce removes the tiny seeds, however you’ll be able to skip this final step in case you don’t thoughts a barely grainy texture and also you need to get your sauce onto your dessert as rapidly as attainable.
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