- April 29, 2017
I love shopping for fruits & veggies in the summer. Summertime brings our grocery store to life; there’s so many options for foods and they’re mostly from our local farmers. The strawberries this summer are awesome in our neck of the woods. A lot of times when I buy strawberries, especially when they aren’t exactly in season, they’re already molded by the time I get them home. But, this summer they have been especially gorgeous and yummy.
With the produce being so amazing this year, it really makes me want to start a garden in our backyard. If I wasn’t so afraid of bugs, I would do it in a heartbeat. Could you imagine what I would do if a spider crawled up my arm or a beetle flew into my hair?! Ugh… I need to pray about this, because fresh fruit would be amazing to have on hand. Anyways…….This Strawberry Sauce is a perfect way to use all the in season strawberries.
This is one of the quickest things to make, it keeps well in the fridge, and I can’t even tell you how many treats this sauce is amazing on. First, you’re going to combine strawberries, water, sugar, lemon juice, and vanilla extract and let all that simmer on low for 15-20 minutes or until the liquid is bright red and the strawberries are dull.
A little trick to get such a small amount of lemon juice is to just chop of a little piece of the end. Is it exactly 1 teaspoon? I have no idea… but it’s close enough, and this way saves squeezing an entire half of a lemon and throwing out the extra.
See the color of the strawberries on the left? That’s what you want. It’s not bad lighting, that it seriously how dull those strawberries are now. And the juice color on the right is perfect! Now just let this strawberry goodness mixture sit for a few minutes to cool down some before you start straining.
Pour the entire mixture through a strainer, and take the back of a spoon to push every bit of liquid out of those strawberries.
At this point, you can choose to do this or not, but I like to add the strawberry pulp back into the sauce. I really love the taste and texture it gives it. But it also depends on what you’re making this sauce for… if you’re making it to pour into milk, it’s probably better if you don’t add the pulp. If you’re wanting to use this over pancakes or ice cream, pulp is the way to go 🙂
Using a funnel is wayyyy easier than trying to pour the sauce into a jar without one. This recipe makes about 2 cups of Strawberry Sauce, and it’s super easy to cut in half or double if you want.
After you taste this Strawberry Sauce… you’ll be dreaming about it every single day. You will be finding new ways to be able to eat it. OR…… you can be like my hubby who goes and just eats it by the spoonful… I won’t judge 😉
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- 3 cups strawberries
- 1 cup water
- 1 cup sugar
- 1 tablespoon vanilla
- 1 teaspoon lemon juice
- Wash the strawberries and cut the tops off.
- Combine all ingredients in a large pot and let simmer on low for 15 minutes or until the liquid is bright red and the strawberries are dull.
- Let mixture cool down for about 5 minutes.
- Pour through a strainer into a bowl.
- Take the back of a spoon to squish all the berries and get all the liquid out.
- You can put the squished strawberries into the strained liquid or leave them out, totally optional.
- Pour sauce into a storage container. I, of course, put it into a mason jar.
- Keep in fridge until needed.
- This mixture makes about 2 cups.
- The sauce will thicken a bit as it cools.
- It will last in the fridge for a month or so. I've left it longer and it was fine.
The Harden Homestead https://www.thehardenhomestead.com/