Silky Strawberry Sauce

1
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
16
Difficulty
Moderate
Strawberry seeds are really tiny, and it takes a very fine sieve to separate out the seeds to get a silky smooth sauce.

Ingredients

strawberries

1 pound(s), hulled and sliced

light corn syrup

¼ cup(s)

water

¼ cup(s)

table salt

tsp

fresh lemon juice

2 tsp

Instructions

  1. 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.
  2. 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.

Notes

Raspberries and blackberries which have much larger seeds, can be strained through a coarse sieve.

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