The best strawberry sauce is made from the ripest strawberries. Look for ones that are red from top to bottom and all the way through to the core. If you take a sniff, they should smell like, well, ripe, sweet, strawberries. I don’t always strain out all the seeds since I sometimes like their texture and appearance in the sauce.
Recipe information
Yield
makes 1 cup (250 ml)
Ingredients
Preparation
Step 1
In a food processor fitted with the metal blade, pureé the berries along with the sugar and lemon juice or kirsch. If you wish to remove the seeds, using a rubber spatula, press the purée through a fine-mesh strainer set over a medium bowl.
Step 2
Taste for sweetness and add more sugar, if desired.
Storage
Step 3
This sauce can be stored in the refrigerator for up to 3 days.
tip
Step 4
If the strawberries are less than perfect, add 1 to 2 teaspoons crème de cassis, which works wonders to heighten their flavor.
