Strawberry Sauce With Frozen Strawberries Without Cornstarch
Strawberry sauce is a delicious addition to any dessert or breakfast. It's perfect for drizzling over ice cream, pancakes, waffles, or even cheesecake. Making your own strawberry sauce from scratch is easy and much healthier than store-bought options. And the best part? You don't need cornstarch to thicken it! Here's a step-by-step guide on how to make strawberry sauce with frozen strawberries without cornstarch.
Ingredients:
- 16 oz (450 g) frozen strawberries
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (15 ml) lemon juice
- 1/4 cup (60 ml) water
Instructions:
Step 1: Thaw the Frozen Strawberries
Remove the frozen strawberries from the freezer and let them thaw at room temperature for about 10-15 minutes. Alternatively, you can thaw them in the microwave for 30 seconds to 1 minute. Once thawed, transfer the strawberries and any juices to a blender or food processor.
Step 2: Blend the Strawberries
Pulse the strawberries in the blender or food processor until they are broken down into small pieces. You don't want to puree them completely, as some texture is desirable in the sauce.
Step 3: Cook the Strawberries
Transfer the blended strawberries to a medium saucepan and add the sugar, lemon juice, and water. Stir well to combine.
Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally. Once boiling, reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally, until it has thickened and the strawberries have completely broken down.
Step 4: Strain the Sauce (Optional)
If you prefer a smoother sauce, you can strain the mixture through a fine-mesh sieve to remove any seeds or chunks. Use a spatula to press the mixture through the sieve, and discard any solids that remain.
Step 5: Store the Sauce
Let the sauce cool to room temperature, then transfer it to an airtight container and store it in the refrigerator for up to two weeks. You can also freeze the sauce for up to three months. Thaw it in the refrigerator overnight before using.
Tips and Variations:
- If you prefer a sweeter sauce, you can add more sugar to taste.
- You can substitute lime juice for the lemon juice for a slightly different flavor.
- If you don't have frozen strawberries, you can use fresh strawberries instead.
- If you want to make a thicker sauce, you can simmer it for longer, or add a teaspoon of cornstarch mixed with a teaspoon of water near the end of cooking.
Conclusion:
Making strawberry sauce with frozen strawberries without cornstarch is quick, easy, and delicious. With just a few simple ingredients and some basic kitchen tools, you can create a versatile topping that can be used on a variety of desserts and breakfast dishes. Whether you're making it for a special occasion or just because, this strawberry sauce is sure to be a hit with friends and family alike.
