Dunk it in bread,
spread it over scones,
drizzle it over pancakes,
jar it and gift it,
jar it and bring it out to picnics,
spoon it over your cheesecakes,
or simple lick it off a spoon directly.
The possibilities are endless.
It’s so quick but yet the flavour extracted and diffused into this sauce is just out of this world. You don’t even need a whole bunch of strawberries, probably about one pun net.
The great thing about this recipe is you can mix it up and do it with whatever berries you’d like. I’d totally go for blueberries, just make sure you don’t add them in too early before reducing the syrup so they don’t get too mushy.
I love hulling strawberries. I don’t love it when it stains my new pastry board.
Reducing it till a nice syrup. You can tell how thick it'll be from the bubbling bubbles!
This, is another pantry staple you guys have got to have.
Happy simmering!! And let that beautiful beautiful strawberry-licious aroma fill your kitchen.
// Used in my Eton Mess. //
The most decadent Strawberry Sauce:
strawberries (hulled and halved) – 100g
caster sugar – 50g
butter – 7g
strawberry liqueur – 1 1/2 tablespoon
lemon – a small squeeze, about 4-5 drops
Caramelize the sugar over a saucepan until a dark amber colour. Add in the butter and swirl it around to get it well incorporated. Add the liqueur in and little it reduce until it’s slightly thick. (The caramel might seize when you add it in because of the temperature contrast but just keep it over medium-low heat and the caramel will re-melt again)
Throw in the strawberries and let it boil on medium low heat until the juices have released the liquid becomes a nice syrup.
Add in a small squeeze of lemon for balance. Strain out the cooked mushy strawberries and set aside to cool.
Once cooled, toss the remaining 150g of strawberries in the sauce, lightly coating it. You don’t have to use all the sauce. The reserve can be drizzle over the final product.