Tuesday, May 25, 2010

Easy Strawberry Sauce

This sauce is a terrific use for fresh strawberries--if your berries aren't quite as ripe or sweet as you'd like, simply adjust the sugar and/or lemon juice after pureeing. This is not a syrup; it has a much fresher, cleaner taste. My kids LOVE it. The sauce keeps up to 3 days in the refrigerator and is good over ice cream or pancakes especially.

From Joy of Cooking, 1997 edition

1 pint fresh strawberries, hulled, or 12-oz. dry pack frozen strawberries
3 T. sugar
1 T. lemon juice

Puree all ingredients in a blender. Taste and adjust sugar or lemon juice if necessary.

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