The boys and I went strawberry-picking on Thursday. I was planning to use the berries to make my Strawberry Syrup that we LOVE, but I hate having to strain the strawberries and get rid of all that yummy berry flesh, so I thought I'd give this recipe a try. It's another good one from Our Best Bites. It's also in their 1st cookbook.
I'm glad I tried it! It's delicious! It's wonderful on pancakes, over ice cream, add some to your yogurt, and I'm going to have to try making a strawberry milkshake with it too! Yummmmmy!
Strawberry Sauce
1 pint strawberries
1/3 c. white sugar
1 tsp. almond extract (OBB's favorite) or vanilla extract
Directions:
- Wash strawberries and remove stems. If you’re feeling ambitious, you can roughly chop the berries, but I say you’re already feeling ambitious enough by making your own strawberry sauce. So don’t sweat it.
- Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly.
- After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar). When cool enough, transfer mixture to blender and pulse until desired consistency is reached
Wanna know what to do with it?
–Make banana splits with this and Sara’s hot fudge sauce
–Drizzle over plain ol’ cheesecake
–Spoon some over this ice cream, with or without the cinnamon (depending on how brave you’re feeling)
–I’m envisioning this sauce atop a pizzookie with sugar cookie dough and lemon ice cream
–My proudest use of strawberry sauce: mix a couple of tablespoons (depending on the size of the glass and your own personal taste) with this fresh-squeezed lemonade for strawberry lemonade. So so so so good…
–Chocolate waffles, anyone? If that’s not your thing, you could put them on your favorite French toast, waffles, or pancakes. Speaking of French Toast- try this one!
–Drizzle over angel food cake and add a dollop of sweetened whipped cream.
The cookbook recipe of this also says-
It stores well in the fridge for 1 month, or freeze for up to 3 months. I have about 5 c. of it in my freezer! What a tasty treat at my disposal!
