Yield: 200 ml
Portion: 6 (as a sauce)/ 2 (as a soup)
Ingredients
750 g Ripe strawberries (hauled and quartered)
60 g Caster sugar
½ pc Lemon, juiced
Procedure
- Rinse the fruit in a colander. Briefly shake off any excess water – a little leftover water will encourage the fruit to release its juices.
- Cut the strawberries into quarter by cutting the strawberries into half lengthwise twice.
- Put the fruit and sugar in a pan and heat very gently to prevent it from scorching. Simmer softly until the fruit has lost its shape. Strain through fine mesh strainer, making sure to work the pulp with the back of a spoon in order to extract as much juice as possible.
- Add the lemon juice also through the strainer.
- Stir well before serving.