It’s not that this sauce isn’t “easy” . . . it’s just that the previous post, easy strawberry sauce, is “easier”. This one takes some cooking but is sweet and smooth and stores great in the fridge for a few weeks. Perfect for midnight snacks starring banana splits or weekend brunch featuring crepes. Keep it in a squeeze bottle for instant access . . . my favorite kind of access!
2 c strawberries
¼ c sugar
1 T cornstarch
3 T water
splash almond or vanilla extract
Wash and hull strawberries. Smash or chop fine. Set aside. Whisk sugar, cornstarch, water and extract in saucepan until smooth. Add strawberries. Stir over medium heat until mixture comes to a boil; boil for 1 minute. Pour through fine mesh strainer, discarding strawberries pulp and seeds. Cool. Store in refrigerator. Serve over ice cream, cake, or over crepes, waffles, etc.
