This silky strawberry sauce recipe is quick and versatile. Drizzle it on ice cream, cake, custards, yogurt, and more.
Kerry Saretsky interned at Serious Eats in 2008, and wrote the French in a Flash recipe column. She also writes her own blog on modernized French cuisine called French Revolution Food.Straining the puréed mixture through a fine-mesh sieve removes seeds for a silky sauce.
This easy sauce can easily be doubled, takes just 15 minutes to prep, and requires only three ingredients: frozen strawberries, sugar, and lemon juice. Because frozen fruit is almost always packaged when it’s at peak ripeness, using frozen berries guarantees that your sauce will taste vividly of strawberries regardless of when during the year you make this. You could certainly use fresh strawberries if you have them, and the sauce is a great use for fruit that is on its last legs.
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