- 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, bring to a boil. Simmer until the sugar is completely dissolved.
Allow to cool completely. Place half the berries in the jar of a blender; add lemon juice and all the cooled syrup. Puree until smooth.
Chop remaining strawberries and add to strawberry puree. Serve.
Can be stored refrigerated, in tightly covered containers for up to 4 days.
This sauce is perfect for ice cream, pound cake, cheesecake, pancakes, waffles or even over other fresh fruit and topped with whipped cream