Strawberry Sauce For Yogurt Ice Cream Pound Cake More Recipes

STRAWBERRY SAUCE RECIPE

Steps:

• Combine chopped strawberries, sugar and vanilla in a sauce pan. Cook on medium-high heat, stirring occasionally for about 15 minutes until juices form and sauce thickens.
• Remove from heat and puree about 1/2 the sauce, then mix back with the remaining strawberries. Keep refrigerated until serving.

EASY HOMEMADE STRAWBERRY ICE CREAM TOPPING

Steps:

• Combine all of the ingredients in a small saucepan.
• Cook over medium low heat for about 20 minutes, stirring occasionally to keep from bubbling over.
• Let cool, transfer to an airtight container.
• Store in the refrigerator for up to 1 week.
• Serve over ice cream, waffles, French toast, or use to make strawberry milkshakes.

STRAWBERRY SAUCE FOR YOGURT, ICE CREAM, POUND CAKE & MORE!!

Steps:

• Place sugar and 1/3 cup water in a small saucepan, stir and bring to a boil; Simmer until the sugar is completely dissolved.
• Allow the syrup to cool completely (You can speed up the cooling by setting pan in a shallow bowl of ice water.).
• Place half the berries in the jar of a blender; add lemon juice and all the cooled syrup; Puree until smooth.
• Press through fine strainer to remove some of the strawberry seeds,if desired.
• Coarsely chop remaining strawberries and add to strawberry puree and serve.
• This sauce can be stored refrigerated, in tightly covered containers for up to 4 days.

FRESH STRAWBERRY SAUCE

Steps:

• Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan and bring to simmer over medium heat.
• Reduce heat to medium-low, cover, and simmer for 15 minutes.
• Whisk 2 tablespoons water and cornstarch in a small bowl.
• Whisk cornstarch mixture into strawberry mixture. Cook, stirring constantly, until mixture thickens, 1 to 2 minutes. Remove from heat.
• Transfer mixture to a blender and puree until smooth.

STRAWBERRY SAUCE

Steps:

• 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.

STRAWBERRY-RASPBERRY SAUCE

Steps:

• In a medium saucepan, heat raspberry jam over medium heat, stirring occasionally, until liquefied, about 3 minutes.
• Add frozen strawberries. Simmer until softened, 5 to 10 minutes. With a potato masher, lightly mash strawberries, leaving some large pieces. Cool completely.
• Transfer to an airtight container; refrigerate up to 1 week. (If sauce solidifies, warm in the microwave or over low heat.)