Easy Strawberry Sauce
Easy strawberry sauce is silky smooth, bright, perfectly sweet and gorgeous! Just 3 ingredients and 15 minutes are needed to make this sauce, which is great for pancakes and waffles, ice cream and yogurt, or drizzling over cake.
Yield: 1 cup
Ingredients
- 1 lb. strawberries, hulled and halved (fresh or frozen, see notes)
- 1 tablespoon fresh lemon juice
- 3 tablespoons honey (see notes)
Optional cornstarch slurry (see notes):
- 1 tablespoon cornstarch
- 3 tablespoons water
Instructions
- Place strawberries, lemon juice and honey in a small pot and bring to a boil over medium heat, stirring occasionally.
- Reduce heat to medium low to maintain a constant simmer, and cook for 10 minutes, stirring occasionally.
- Turn off the heat and let the sauce sit for a minute. Transfer to a blender or to a blender cup for use with a hand blender. (I don’t recommend using a hand blender in your pan for this sauce; it can cause splatters.)
- Blend until smooth (or leave slightly chunky if you prefer). Cool completely then store in a covered container in the refrigerator until ready to use. The sauce will keep in the refrigerator for up to 10 days. You can also freeze it for up to 6 months.
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Notes
You can use fresh or frozen strawberries for this recipe. You’ll need a pound either way. If using frozen, make sure they are thawed completely. You'll also have slightly more strawberries (since you don't need to take the stems and hulls off), so you may need some extra honey. Sweeten to taste.
Feel free to substitute agave syrup for the honey if you need a vegan version of this sauce.
Cornstarch slurry: I don't usually bother with it and find that this sauce is the right consistency as is. (Especially because it thickens up a little bit as it cools.) However, the liquid can vary depending on your strawberries, so I included it in case you want to use it to thicken your sauce to get it to your desired consistency. To make it, just combine the cornstarch and water in a small bowl and stir until smooth. Stir the slurry into the strawberry mixture in the pan at the beginning when you add the strawberries, honey and lemon juice. If you've already blended your sauce and want to thicken it, return it to the pan, add the cornstarch slurry and cook over low heat for 3-5 additional minutes to get it incorporated and to thicken the sauce. Let cool completely then refrigerate until ready to use.
Nutrition
Serving: 2tablespoons | Calories: 46kcal | Carbohydrates: 12g | Sodium: 1mg | Fiber: 1g | Sugar: 9g
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