When I see the first gorgeous baskets of strawberries at the markets, I know that spring has truly arrived and winter is a thing of the past. Since their season lasts throughout summer, you’ll find that this sauce goes perfectly well with any of the summer fruit and berry ice creams, sorbets, or frozen yogurts in this book.
Recipe information
Yield
makes 2 cups (500 ml)
Ingredients
1 1/2 pounds (675 g) fresh strawberries, rinsed and hulled
1/4 cup (50 g) sugar
1 teaspoon freshly squeezed lemon juice
Preparation
Step 1
Purée the strawberries with the sugar and lemon juice in a food processor until smooth. Press the purée through a strainer to remove the seeds. Serve chilled or at room temperature.
Storage
Step 2
This sauce can be stored in the refrigerator for up to 3 days.
