Make this simple strawberry sauce to pour over ice cream, fluffy pancakes, pound cake, angel food cake or use as a base for cocktails. All you need is strawberries, sugar and lemons.
One of the benefits of living in Florida is our incredible year round produce. While the rest of the nation is stuck with root vegetables and apples, we have an abundance of broccoli, carrots, greens, our famous citrus, avocados and luscious strawberries in season all Winter. Every February, grocery stores, farmers markets and fruit stands across Florida are filled with delicious strawberries. I have developed a few recipes using my favorite “winter” fruit for you to try at a home. Some complex. Some simple. Let me know what you think.
- 1 lb of fresh strawberries, washed, hulled and chopped
- 1/4-1/3 cup of superfine sugar
- zest from one lemon
- 1 TBSP fresh lemon juice
- Place berries in a medium sized heavy bottomed sauce pan. Be certain to remove any white or green from the berries for the best flavor.
- Crush berries with potato masher or wooden spoon.
- Add sugar, zest and lemon juice
- Cook until bubbly and the berries come to a boil. About 5-10 minutes.
- Reduce heat and let berries simmer until thoroughly cooked and jammy. Continue to break down berries with the spoon. Add a bit of water or 1 tbsp of Kirsch or Grand Marnier if sauce becomes too thick- about 1/4 cup at a time. If your berries are very fresh, you will not need to add water.
- Carefully remove any foam from the top of the sauce.
- Strain the sauce to remove any seeds with a fine sieve
- Store sauce in sterilized canning jars for up to seven days in the fridge.