In the dead of winter, a favorite breakfast around my house are Belgium waffles with strawberry sauce and fresh whipped cream. Once upon a time, my husband would purchase frozen strawberries in syrup in the grocery store’s freezer.
But when I started cooking more and started shrugging off premade foods, I started making our strawberry sauce at home. Not only is it less expensive, but we know for sure what’s in it and where it came from. Totally goes with my green living aspirations, eh?
Also, though this recipe is for a big quantity, it can easily be halved or quartered to meet your specific needs.
(In the interest of full disclosure, the strawberries at right are not from our strawberry picking adventures . . . Just sayin’.)
yields 4 cups
1 cup sugar