We went strawberry picking on Saturday and we came home with far too many if that’s possible which led to this freshly made strawberry sauce.
You can use frozen strawberries to make strawberry sauce.
Use Powdered Erythritol if you want to make sugar free strawberry sauce.
I used four cups of strawberries, one cup of water, one half cup sugar. Or, you can use one half cup swerve if you want to keep this low-carb and sugar free.
You can make strawberry sauce thicker by reducing it a bit more or using less water. you can take this and press it through a mesh colander and make strawberry simple syrup. Simple syrup makes great cocktails and in case you missed it, my previous post was a strawberry martini.
You could also use the syrup to make a great strawberry balsamic ice cream.
Stop and enjoy the strawberries! Taste the sweet of life and find new ways to eat strawberry sauce.
This is so much better than sauce you buy in a jar, which will be too sweet and too artificial tasting.
This can be eaten on toast or a bagel with cream cheese. Try making strawberry sauce and banana toast.
I like to make my own strawberry yogurt with plain yogurt and strawberry sauce.
Or top it on ice cream, make a sundae, adding in a few fresh berries (or not). Top on lemon pound cake, or cheesecake. The possibilities are endless.
This will also freeze well. You can freeze in a mason jar and leave one inch at the top. You might be interested in reading more about freezing strawberries in jars here.
So tell me, how would you eat this strawberry sauce.
- 4 cups fresh or frozen strawberries, trimmed, cut in half or quartered if large
- 1 cup water
- ½ cup sugar (less if strawberries are very sweet)
- Sugar Substitute: I use this Swerve
- squeeze of lemon
- Put ingredients in saucepan. Bring to quick boil. Turn on low and simmer 15 to 20 minutes until desired thickness.