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Why It Works
- Utilizing frozen strawberries means you can also make this sauce any time of yr.
- Straining the puréed combination by way of a fine-mesh sieve removes seeds for a silky sauce.
Till just lately, chocolate sauce was the one sauce I wished on an ice cream sundae. Currently, nevertheless, this straightforward strawberry sauce has squeezed its method into my coronary heart and onto my sundaes. It’s subtly candy, and is simply tart sufficient to fantastically complement creamy desserts like vanilla or strawberry ice cream, couer à la crème, parfaits, and whipped cream–topped desserts.
This simple sauce can simply be doubled, takes simply quarter-hour to prep, and requires solely three components: frozen strawberries, sugar, and lemon juice. As a result of frozen fruit is nearly all the time packaged when it’s at peak ripeness, utilizing frozen berries ensures that your sauce will style vividly of strawberries no matter when in the course of the yr you make this. You could possibly definitely use recent strawberries you probably have them, and the sauce is a good use for fruit that’s on its final legs.
To make the sauce, all you must do is mix the berries, some water, sugar, and lemon juice in a saucepan over excessive warmth and stir till the sugar is dissolved and the strawberries are delicate, then purée and pressure it. The result’s a brilliant, silky sauce you’ll wish to pour over all of your frozen desserts—or eat by the spoonful.
Editor’s Word
This recipe was initially developed as a element of Kerry Saretsky’s couer à la crème recipe. The headnote was written by Megan O. Steintrager.
Might 2024
This 3-Ingredient Summer season Sauce Is Berry, Berry Good
Cook dinner Mode
(Preserve display screen awake)
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8 ounces (225 grams) frozen entire strawberries
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1/4 cup (60 ml) water
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3 tablespoons (45 g) sugar
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1/2 teaspoon lemon juice
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In a medium saucepan set over excessive warmth, mix strawberries, water, sugar, and lemon juice. Simmer for 10 to 12 minutes, stirring sometimes, or till the sugar is dissolved and the strawberries are delicate.
Severe Eats / Victor Protasio
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Utilizing an immersion blender, meals processor, or an everyday blender, purée the sauce. Pressure it by way of a fine-mesh sieve, and loosely cowl. (See notes.) Chill till chilly.
Severe Eats / Victor Protasio
Make-Forward and Storage
The strawberry sauce might be saved in a tightly sealed container within the fridge for as much as every week.
Puréeing and straining the sauce removes the tiny seeds, however you may skip this final step in the event you don’t thoughts a barely grainy texture and also you wish to get your sauce onto your dessert as rapidly as doable.