– 2 cups fresh strawberries, hulled – 1/2 cup granulated sugar – 1 tbsp lemon juice – 1/4 cup water – 1 tsp cornstarch (optional, for thickening)
Wash and hull the strawberries thoroughly, then cut them into halves or quarters for easier cooking and blending later.
In a saucepan, combine strawberries, sugar, and lemon juice. Stir well over medium heat to allow the sugar to start dissolving.
As the mixture heats up, stir frequently to prevent burning. The strawberries will begin releasing juices and softening.
Simmer the mixture for about 10 minutes. If you want a thicker sauce, mix cornstarch with water and stir it in while simmering.
Use a fork or potato masher to break up the strawberries if you prefer a chunky texture. For a smooth sauce, blend it once cooled.
After simmering, remove from heat and let the sauce cool for 10–15 minutes. It will thicken slightly as it cools down.
Store the sauce in an airtight container in the refrigerator. Use it on pancakes, waffles, cheesecake, or ice cream.
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