Easy Strawberry Sauce

Served with strawberry sauceNYT No lemon glaze

I thought the strawberries were sweet enough so I omitted the added sugar and reduced the lemon by half. Served it on angel food cake with sliced strawberries. Delicious.

An excellent sauce with many delicious uses, including the best strawberry ripple ice cream we've ever tasted: After making a batch of vanilla ice cream, I put half in a container, poured the strawberry sauce over to cover the ice cream and then covered with the other half of the ice cream and briefly swirled through it with a butter knife and then froze it. Amazingly good!

I was out of lemons and used the juice of 1 lime instead, and also skipped the liqueur - and it turned out fantastic anyway. Used freshly-picked strawberries from our yard. Nothing better!

I just made these using the best strawberry variety in the world, Hoods (named after Mt Hood, Oregon). You can only buy them locally in Oregon because they are not a cultivar that has a long shelf life and are only available for a short while at the start of the berry season. Hoods are sweet and jammy. I used a 1/4 cup of sugar and a tablespoon of Luxardo Maraschino liqueur. Anyone wanting to avoid the use of alcohol could just skip it or try adding vanilla extract.

I had to use Cointreau instead of Grand Marnier. Although my berries weren’t fully ripe or best of season, the syrup still seems too sweet. I’ll use less sugar next time.

I used Cointreau and only 1T and only 1/2 C sugar. It was way too much for my taste. It was used on a white dish with a chocolate molten cake in the center. Looked gorgeous and tasted even better!

Also great made with raspberries. Delicious many ways - drizzled over rhubarb fool, or ice cream, or dessert crepes with fresh fruit compote, or drizzled over yoghurt - all delish!

This is easy to make , I used cherry flavored Brandy as that is what I had on hand. Need allot on rich vanilla bean ice cream , even more on the Ice Cream sandwiches I made (also need a more neutral tasting cooking than graham cracker I used.

Lovely recipe! If you process the mixture, let it sit for around 2 hours, cook it down over medium-high heat for around ten minutes, and then chill for a few hours or overnight, the result is something like a old-fashioned jam. Not nearly as firm or gelatinous as the store bought stuff, but a much better accompaniment to scones and clotted cream, in my opinion.

I've made something like this only using lemon zest instead of juice and Amaretto as the liqueur. Delicious!

If the residual seeds bother you, you can strain it before serving. I've also cooked the puree for someone who gets an allergic reaction to raw fruits and it was fine that way too. A bit smoother.