My sister asked me to add this recipe to our website! I was so happy she liked it. This is one of my favorite toppings for vanilla ice cream.
There are so many recipes on the internet for strawberry sauce topping and most all of them are pretty much the same. This recipe doesn't differ much from those. I've just tweaked it over the years to my family's tastes and sometimes to align with whatever eating regimen we might be on. For instance, when we are watching our calories, I might omit the butter and use a sugar substitute like, Swerve. You can even omit the sugar altogether, you just have to boil it a little longer. It is completely customizable.
Sometimes, I leave chucks of strawberries, other times I smooth it out with a food processor. Other berries can be substituted for the strawberries. It's all up to you!
TIP: Sauce will seem thin even when it is done cooking. Don't over cook. Use the "spoon test" to check for doneness. It will thicken as it cools. You can always add some gelatin or 1 tsp of corn starch as a thickener.
Ingredients:
1 cup of water
1/2 to 1 cup Sugar or sugar substitute (depending on how sweet you want it)
1 lb of Strawberries tops removed and halved
Pinch of Salt
1/4 cup of Lemon Juice
1 Tbsp of Unsalted Butter (optional) **The addition of butter makes it really creamy**
Directions:
Step 1: On medium heat, bring water and sugar to a low boil, stirring occasionally until sugar has fully dissolved. (This step is very important when using sugar substitute.)
Step 2: Lower heat to medium low and carefully add strawberries, salt, and lemon juice. stirring occasionally, let it sit over the heat for 10 min or so. If it comes to a hard boil, lower the heat. Let the sauce reduce by half.
**Keep an eye on it, it can overboil quickly! Continue to stir occasionally!**
Step 3: Test sauce for doneness. Take a spoon and dip it into the sauce, once cooled run your finger down the spoon and if the sauce remains separated, it is done. If not, let it simmer a little longer.
Step 4: If using, add the tablespoon of butter and stir until completely melted. Let cool for 5 mins, then carefully move to a mason jar or heat proof container. Leave on the counter to cool completely.
Yum!
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