Easy Strawberry Sauce
Updated June 26, 2024
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pint fresh strawberries
- Juice of half a lemon
- ½cup sugar
- 2tablespoons kirschwasser or Grand Marnier
Nutritional analysis per serving (3 servings)
191 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 3 grams dietary fiber; 39 grams sugars; 1 gram protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse and drain the strawberries. Pluck off and discard the stems. Put the strawberries into a food processor or blender and process thoroughly. Add the lemon juice and sugar. Blend.
- Step 2
Pour in the kirschwasser or Grand Marnier and blend. Serve over ice cream.
Private Notes
Comments
How long can this be held in the refrigerator? in the freezer? And how well does this amount of alcohol act as a kind of preservative? Having the flavor of fresh, uncooked strawberries is an asset, but I'd appreciate knowing about the safety and longevity of refrigerator/freezer storage.
I've made something like this only using lemon zest instead of juice and Amaretto as the liqueur. Delicious!
If the residual seeds bother you, you can strain it before serving. I've also cooked the puree for someone who gets an allergic reaction to raw fruits and it was fine that way too. A bit smoother.
Lovely recipe! If you process the mixture, let it sit for around 2 hours, cook it down over medium-high heat for around ten minutes, and then chill for a few hours or overnight, the result is something like a old-fashioned jam. Not nearly as firm or gelatinous as the store bought stuff, but a much better accompaniment to scones and clotted cream, in my opinion.
Served with strawberry sauceNYT No lemon glaze
I thought the strawberries were sweet enough so I omitted the added sugar and reduced the lemon by half. Served it on angel food cake with sliced strawberries. Delicious.
An excellent sauce with many delicious uses, including the best strawberry ripple ice cream we've ever tasted: After making a batch of vanilla ice cream, I put half in a container, poured the strawberry sauce over to cover the ice cream and then covered with the other half of the ice cream and briefly swirled through it with a butter knife and then froze it. Amazingly good!
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