When strawberries are plentiful make a brightly coloured sauce to drizzle over desserts, icecream, cakes and anything with chocolate in it. It is very easy to make — simply whiz the strawberries with lemon and sugar. Add some liqueur if you wish. It is a bright and Summery sauce that adds vibrancy to any dish.
2 punnets strawberries
0.5 cup caster sugar
1 Tblspn lemon juice (or more if desired)
dash of berry liqueur or cointreau (optional)
Wash and dry the strawberries and remove the top. Process them with the lemon juice and sugar, whizzing them until the sauce is glossy and the sugar has dissolved.
Pour the sauce through a fine sieve to remove pips, stirring with the back of a wooden spoon.
Taste for sweetness and adjust if necessary. The sauce will keep for a week in an airtight container in the fridge.
recipe notes and alternatives
Do you have left over Rose Strawberries? Blitz them into this sauce.
Summer Breakfast with Stone Fruits and Berries, and Strawberry Sauce
Add some strawberry liqueur, kirsch or cointreau to the fruit before pureeing.
The same recipe can be used with blueberries, blackberries or raspberries. Adjust the sugar and lemon levels to suit the berries used. Honey can be used in place of sugar.