Strawberry Sauce For Yogurt, Ice Cream, Pound Cake & More!!

1. 1

   Place sugar and 1/3 cup water in a small saucepan, stir and bring to a boil; Simmer until the sugar is completely dissolved.

2. 2

   Allow the syrup to cool completely (You can speed up the cooling by setting pan in a shallow bowl of ice water.).

3. 3

   Place half the berries in the jar of a blender; add lemon juice and all the cooled syrup; Puree until smooth.

4. 4

   Press through fine strainer to remove some of the strawberry seeds,if desired.

5. 5

   Coarsely chop remaining strawberries and add to strawberry puree and serve.

6. 6

   This sauce can be stored refrigerated, in tightly covered containers for up to 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.