Add the sugar. The finished color is deeper from the dark sugar but the taste was excellent. It is wonderful when the element of time is all you need to truly elevate a dish. This is similar to a marinade in that time does most all of the work. Stirring the berries and sugar mixture every fifteen minutes is suggested. Or, if you are leaving these berries in the refrigerator overnight, just mix right before serving the next day.
Use after 30 minutes or place in the refrigerator overnight. Look at those juices! The extra liquid seems to magically appear out of no where and it gives you this sweet sauce that is unmatched! An easy way to use the sweet strawberries is on top of desserts like pound cake or pavlova. They really dress up an otherwise plain desserts.
Look how beautiful the berries are as a topping on pavlova! I first shared this idea when making my pavlova with strawberries and was asked more about how the berries became so juicy. No water is added— just strawberries and sugar which brings out the natural juices of the strawberries.
You can even use just the macerated strawberry syrup as a mixer for drinks. Or puree the whole mixture to make a quick and easy berry coulis. Yup, just another fancy word for fruit puree which makes a luscious topping for vanilla ice cream, pavlova, or simply just whipped cream on its own. Macerated strawberries are berries that are marinated in sugar, alcohol, or vinegar to bring out their natural juices.
Granulated sugar is most common for macerated berries. Coconut sugar or brown sugar is ok too. Yes, put the berries and the liquid all in a freezer safe ziploc bag or other air-tight container and freeze for months. Defrost overnight in the refrigerator. Stir and serve.
If your berries are at peak ripeness, you could opt to use only wine or vinegar, omitting the sugar. Fresh mint would be a lovely addition. A tablespoon of vanilla is another idea.
This data was provided by Nutrionix and is considered an estimate only. Please leave a comment on the blog or share a photo on Instagram.
As an Amazon Associate I earn from qualifying purchases. The strawberry huller I used is no longer in stock, but it is similar in function to this strawberry huller by Oxo. Please note that this post was originally post in May and updated in February Just one quick note — this Strawberry syrup is completely customizable as far as thickness and strawberry chunkiness go. To store strawberry syrup, let it cool to room temperature then transfer to an airtight container.
Store in the refrigerator for up to three days. After the strawberry syrup cools completely, transfer it to a freezer-safe container and freeze for up to months. Thaw on the counter or in the refrigerator when ready to use. Notify me of followup comments via e-mail. You can also subscribe without commenting. I would defrost the strawberries, remove excess water and proceed with the recipe as written. I hope that helps! I just made this with Frozen Strawberries and it was fine, just cooked a little extra time.
Also i used 1 tbsp of lemon juice and 1 tbsp of lime juice. Both fresh squeezed but i ran out of lemon. Used this for Strawberry Shortcake! I just made this for on top of a lemon strawberry jello salad. I had to make a few adjustments because I ran out of white sugar. I had doubled the recipe. I wanted mine slightly thicker that it was getting so I added a little corn starch. It was so yummy. That sounds fabulous Traci and perfect for a lemon strawberry jello salad — yum!
I hope it was a hit! This is strawberry sauce to Perfection. Perfect amt of sweetness and tartness. Thank You and keep cooking. Your comment made my day, thank you so much Susan! Just made this with frozen strawberries and it was amazing! I used your tip of adding some cornstarch and that did the trick to make it thick and still keep it sweet! This is just how my mom used to make strawberry topping for strawberry shortcake.
This needs to be made up in advance to eating though because after it stands a while the strawberries get softer and sweeter and the juice gets really syrupy. I used superfine sugar for this. This was good. I added a teaspoon of corn starch to thicken it up a little. Thanks for the quick and easy recipe.. I also added a tsp corn starch to thicken. My mother does this for her "Strawberry sauce" for Angle Food Cake topping Cheesecake topping ice cream topping etc! Leah Arnold.
I used frozen strawberries instead of fresh one. It still turned out good. Grandma Jones, sometimes you just need reassurance that you are going about the correct way of making strawberry sauce and others truly do not know how to make this dessert.
Please do not assume everyone is proficient at all cooking and non-cooking methods. Even a child must first learn how to boil water before they can cook a hard-boiled egg.
All Reviews for Simple Strawberry Sauce. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Back to Recipe Review this recipe. Add Photo. What did you think about this recipe? Did you make any changes or notes?
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