Strawberry Sauce from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard Sax and
Puree the strawberries, water, sugar, and lemon juice in a food processor or blender. Press through a sieve to remove seeds. Taste and add more sugar if needed. Refrigerate until ready to serve.
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Cooking tools:
- Food processor
- Blender
- Fine-mesh sieve
- Mixing bowl
- Spoon
- Refrigerator
Ingredients
- 1 tablespoon lemon juice
- 1 pint fresh strawberries, hulled, or 1 bag (12 ounces) individually flash-frozen strawberries, thawed
- ½ cup water
- 3 tablespoons sugar, or more to taste
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