This is a well-loved recipe in our house – we use this sauce on pancakes and waffles and to make strawberry ice cream. It is a “make ahead” recipe that will perform better after it has had time to cool and set. I recommend making the night before or several hours before you need it in another recipe (especially ice cream).
- 4 cups frozen strawberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 4 tsp cornstarch
- 2 tbsp lemon juice
Yield: approx. 5 cups
Heat the strawberries, sugar and water over medium high heat until the sauce begins to boil (approx. 20 minutes). When it reaches a bubbling boil, reduce heat to a simmer.
Remove 1/4 cup of the liquid and place in a separate bowl. Whisk the cornstarch into this liquid until completely dissolved. Add this mixture back into the sauce and stir until incorporated.
Turn off the heat and gently mash the strawberries with a masher or the back of a fork. Add 2 tbsp freshly squeezed lemon juice and stir. Leave the sauce on the element while it cools, stirring occasionally. When sufficiently cool, transfer to another container and refrigerate.