Strawberry Sauce

By Kay Rentschler

Strawberry Sauce
Karsten Moran for The New York Times
Total Time
10 minutes
Rating
4(271)
Comments
Read comments

Ice cream sundaes, of course, find expression in their sauces, which provide layers of flavor and seismic contrasts in temperature and tone. To the category of vivid and bright belong fruit sauces, particularly those with a touch of acidity and a shake of vibrant color. Strawberries, raspberries, blueberries, sour cherries or pineapples — sweet, just-ripe fruits cooked briefly with sugar — will brighten vanilla's pallor (high-pectin fruits can often go it alone without cornstarch for body).

Featured in: Accessorizing The Scoops Of Summer

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:3 cups
  • 2pounds ripe strawberries, hulled
  • ½ to ⅔cup granulated sugar (depending on berries' sweetness)
  • 2teaspoons cornstarch
  • Juice of ½ lemon
  • Pinch salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

129 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 27 grams sugars; 1 gram protein; 27 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine ingredients in medium saucepan over medium-low heat. Stir gently until sugar dissolves and berries are soft, about 10 minutes. Remove from heat, and cool.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
271 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Heidi

excellent recipe...I always go lower on the sugar...for some fun you can add a pinch of ground ginger

Clare

Did this with a twist: used lime instead of lemon juice and added a twist of finely ground fresh black pepper.

William Wroblicka

If you substitute an equal amount of arrowroot or tapioca starch for the corn starch you should be able to freeze the sauce with no untoward effects.

Mary Ann

This was a great chunky sauce to put over my mascarpone crepes. I warmed it in the microwave. Winter strawberries do very well here and is a welcome addition to pretty much anything, ice cream, French toast or straight out of the bowl. I added just a bit of vanilla. Yum!

ni

Easy peasy I skipped the cornstarch as I had none at home. Will try again with starch in future and perhaps different fruits too I used this sauce on French toast.

PV

I made this as posted, with the exception of adding 1/2 tsp of ground ginger. I spooned it over the Fresh Ginger Cake, also published here. With ice cream. It was a marvelous ending to a great dinner party.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.