Easy Strawberry Sauce
This strawberry sauce is so easy to make. But it can elevate any dessert or breakfast to something special. Top your pancakes, waffles and French toast with this strawberry sauce as a lower sugar alternative to syrup. Serve it on a vanilla cake, chocolate cake or cheese cake for a pretty dessert. And my favorite, on some (dairy-free) ice cream.
Depending on the strawberries you use, you can decide how much sweetener is needed. Fresh, in-season strawberries will need less. Once the sauce is cooked, taste and add just a little sweetener at a time until you like the taste.
Frozen strawberries are also an option. Let them thaw first. Then, instead of cooking, put them in the blender with the lemon juice and sweetener.
1½ c sliced strawberries (about 12 medium sized strawberries)
2 Tbsp water
2 tsps lemon juice
1 Tbsp agave, maple syrup, honey, sugar or coconut palm sugar
pinch of salt
Put all of the ingredients in a small pot.
Heat over a low-medium flame for 10 minutes stirring often.
While it is still warm, taste. If it needs more sweet, add it now, a teaspoon at a time until you like it.
If you like a chunky sauce, leave it as is. If you prefer it smooth, puree it with an immersion blender or food processor or blender.
This strawberry sauce will get very thick when chilled. Heat it briefly in the microwave to loosen it, or add a teaspoon of warm water and stir.