Strawberry Sauce

1 14-oz to 16-oz bag sliced, unsweetened strawberries

1/2 cup water

1/3 cup sugar

1 tablespoon cornstarch

pinch kosher salt

1 teaspoon lemon juice


Combine the strawberries and water in a medium pot. Mix together the sugar, cornstarch, and salt in a small bowl. Add the sugar mixture to the pot and mix well. Heat over medium to medium-high heat, stirring often, until it starts to boil. Cook for 3 minutes, stirring gently and constantly. Add the lemon juice and cook for 1 more minute. Remove from the heat and allow to cool to warm before pureeing with an immersion blender, or before transferring to a blender to puree. Use warm or room temperature. Store unused sauce in the fridge.


Makes about 2 cups sauce. 

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