Strawberry Sauce for Ice Cream - Two Ways
For a Sweeter Sauce:
Adapted from: All Recipes
1 pint strawberries, cleaned and stemmed
1/3 cup white sugar
1 teaspoon vanilla
Cut the strawberries in half. In a saucepan over medium high heat, combine strawberries, sugar and vanilla. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. In a blender, puree about 1/3 of sauce, then mix back into remainder (or use an immersion blender and blend as much as you want to get the consistency you want). Store in refrigerator.
No-Cook Strawberry Sauce:
From: David Lebovitz
1 1/2 lbs. fresh strawberries, rinsed and hulled
1/4 cup sugar
1 tsp freshly squeezed lemon juice
Puree strawberries with sugar and lemon juice in a food processor until smooth. Press puree through a strainer to remove seeds. Serve chilled or at room temperature. This sauce can be stored in the refrigerator for 3 days.
Adapted from: All Recipes
1 pint strawberries, cleaned and stemmed
1/3 cup white sugar
1 teaspoon vanilla
Cut the strawberries in half. In a saucepan over medium high heat, combine strawberries, sugar and vanilla. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. In a blender, puree about 1/3 of sauce, then mix back into remainder (or use an immersion blender and blend as much as you want to get the consistency you want). Store in refrigerator.
No-Cook Strawberry Sauce:
From: David Lebovitz
1 1/2 lbs. fresh strawberries, rinsed and hulled
1/4 cup sugar
1 tsp freshly squeezed lemon juice
Puree strawberries with sugar and lemon juice in a food processor until smooth. Press puree through a strainer to remove seeds. Serve chilled or at room temperature. This sauce can be stored in the refrigerator for 3 days.
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