Silky Strawberry Sauce
- Total Time
Strawberry seeds are really tiny, and it takes a very fine sieve to separate out the seeds to get a silky smooth sauce.
strawberries1 pound(s), hulled and sliced
light corn syrup¼ cup(s)
table salt⅛ tsp
fresh lemon juice2 tsp
- Combine the strawberries, corn syrup, water, and salt in a large saucepan and set over medium heat. Cook, stirring occasionally, until the berries soften and the mixture forms a sauce, about 10 minutes. Stir in the lemon juice.
- Pour the berry mixture through a fine-mesh sieve set over a medium bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Cool the sauce to serve at room temperature, or transfer to a covered container; refrigerate up to 1 week. Yields 1/4 cup per serving.