| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 24 servings |
Ingredients
- 4 pounds strawberries, hulled
- 2 cups sugar
- 2 teaspoons vanilla
- 1 lemon, juiced
Instructions
- Place the strawberries, sugar, vanilla and lemon juice in a medium saucepan over medium-high heat. Bring to a gentle boil, stirring constantly, and cook until the strawberries are very soft, a good 5 minutes. Turn off the heat and use a potato masher to completely smush them to smithereens. Pour the mixture into a fine-mesh strainer placed over a bowl. Use a spoon to stir the fruit so the liquid is forced through. Continue until almost all of the liquid is in the bowl. Set the pulp aside.
- Skim as much foam off the sauce as you can. Pour the skimmed sauce back into the same saucepan, add 1/4 cup of the pulp back in and boil again for 3 minutes over medium-high heat. Skim off any more foam that has formed on the surface, then allow the sauce to cool slightly before pouring it into a pitcher or jar. Refrigerate it to thicken and serve it cold.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 90 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 20 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
Reviews
Awesome! Made half a recipe. I did start out with half the sugar because I was worried it would be too sweet, but I had to adjust, add more and ended up with something near what the recipe stated. Really great concentrated strawberry flavor, love
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Love this sauce. Sometimes I make it with strawberries, sometimes a mix of berries. I don’t bother with the whole “pushing it through a fine mesh strainer” part – instead I just put it all of it in the blender.
I like the intenseness of the strawberries, but I think it was too sweet. It was more like a runny jam than a sauce. I ended up diluting it down a bit. I also added more lemon juice to try and counteract the sweetness.
I followed Ree’s recipe exactly, the strawberry sauce turned out perfectly, and it is drop-dead delicious over our homemade vanilla ice cream. 🙂