Shortcake, cheesecake, ice cream, pavlova, sponge cake...just a few wonderful reasons to bring on the strawberries! Who doesn't love the glistening drool of ruby red sweetness cascading down a tower of heavy cream and pound cake...oh bring it on! One of the defining characteristics of great strawberry sauce is the sauce...and pools of it! Ever had that same tower begging for more, more of that lavish sauciness?
Ever had a bowl of sliced berries sitting in sugar that refused to give up their juicy self? Well, here's the secret to satisfying sauciness...just crush it! Get out the potato masher and go to town, just make sure you leave plenty of big chunks too. It's just that simple!
| Crushed Strawberry Sauce 1 Qt fresh strawberries, hulled and sliced 1/4-1/3 cup sugar, to taste a sprinkle of lemon juice Into a bowl, combine all ingredients. Let is sit for 10 minutes to start the juices flowing. Using a potato masher, crush the fruit and extract the juice until it is the consistency you desire, leaving some large pieces as well. Store in a jar or covered container allowing more of the juices to extract as it refrigerates until needed. |   |
RSS Feed