Strawberry sauce is so versatile: it elevates simple pancakes, makes crêpes into a special brunch, is perfect on vanilla ice cream or served with cake, or, frankly, is delicious straight off the spoon. Strawberry sauce is the perfect way to use the strawberries that you froze during the season, but of course, you can also use fresh ones.
Ingredients
- 2 bakets/punnets fresh or frozen strawberries
- 2 Tbsp white sugar
- 1 heaping tsp cornstarch
- splash of water
Instructions
Put strawberries into a small pot over medium heat. Using a wooden spoon, break them down a little bit as they are cooking. Add sugar to taste—if they are fabulous, ripe, local strawberries, then you will need very little sugar.
Continue cooking down, occasionally gently stirring.
While the strawberries are cooking, combine cornstarch and a small amount of water in a small bowl and vigorously stir to create a slurry. Once strawberries are bubbling, slowly add in cornstarch mixture, stirring to incorporate. You can add the entire mixture at once, or do it slowly so you can choose the desired thickness. Turn off the heat as soon as it is thickened.
Serve warm, or refrigerate to chill.
