Isn’t it just grand? Lately strawberries at the store look like strawberries. They are that deep deep red color, bursting with a natural sweetness only the warmer weather can bring on. Finally. Because strawberries in the winter, well, just aren’t worth your time.
So, what to do with all the berry goodness? A homemade strawberry sauce sounds nice. Pile them up in a pot with a little sugar, water, and lemon juice, and you’ve got yourself the absolute perfect topping for an angel food cake, waffles, ice cream… the list goes on and on.
We gobbled this up, like I was scraping the last bit onto the boys’ waffles as they fought over the waffle that had the most. That could only mean one thing. Another batch is on the stove, right now.
- 1 lb. strawberries, washed, hulled & sliced
- ¼ cup sugar or grated panela/piloncillo - adjust more or less to your preference
- ¼ cup water
- ½ lemon, juiced
- Combine all the ingredients in a small pot over medium heat.
- Bring to a boil and cook over medium low heat for 20-30 minutes.
- Serve warm or cold.