Strawberry Sauce

| June 28, 2007 | 1 Comment

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’.)

Strawberry Sauce
yields 4 cups
4 cups strawberries, hulled and roughly chopped

1 cup sugar

1 tsp lemon juice
Place all ingredients in a small saucepan. Cook over medium heat until it comes to a boil. Reduce heat and simmer for an additional 5 minutes.
Transfer to storage containers and freeze until ready to use. Defrost before using.

Category: Breakfasts, Farm Fresh, Fruit

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (1)

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  1. BC says:

    What a great idea for the over abundance of strawberries that we just picked.

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