Strawberry Sauce
This sauce can be used to spoon over yogurt with fresh
strawberries, ice cream, pound cake or your favorite
dessert. Great as topping for pancakes and waffles
too.
2/3 cup sugar
1 pint strawberries, washed and hulled
1/3 cup water
1 tablespoon lemon juice
Place sugar and 1/3 cup water in a small saucepan,
stir and bring to a boil. Simmer until the sugar is
completely dissolved.
Allow the syrup to cool completely. Hasten cooling by
setting pan in a shallow bowl of ice water.
Place half the berries in the jar of a blender; add
lemon juice and all the cooled syrup. Puree until
smooth.
Press through fine sieve to remove some of the
strawberry seeds, if desired.
Coarsely chop remaining strawberries and add to
strawberry puree. Serve.
Can be stored refrigerated, in tightly covered
containers for up to 4 days.
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