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Freezer Strawberry Sauce Recipe
Put the sauce in a jar with a lid and store in the fridge. Cook over medium heat, stirring occasionally allowing the mixture to boil, and the strawberries to cook down, about 10 minutes until thickened. Use a spoon to stir the fruit so the liquid is forced. It has just 3 ingredients and this is the easiest strawberry sauce recipe. Gradually add in the powdered sugar and beat until fully combined. Add the lemon juice/cornstarch mixture to a medium saucepan, along with the strawberries and sugar. At the end of 30 minutes, add the thoroughly drained strawberries back into the bowl. The sauce will look runny/thin once the cooking time has ended, it will thicken more as it cools and thickens even more after being refrigerated. This smooth homemade strawberry sauce is a 3 ingredient strawberry coulis recipe. Turn into a medium saucepan. Pour the mixture into a fine mesh strainer placed over a bowl. Ingredients 3 ½ cups fresh strawberries lemon, juiced 1 cup white sugar 1 tablespoon cornstarch ¼ teaspoon salt Puree with an emulsion blender or add to a blender and blend until smooth. Remove from heat and cool to room temperature. Other families will enjoy it sweeter. You can use fresh or frozen fruit. First, follow the steps and prepare the sauce as per the recipe below. Combine the strawberries, sugar, and lemon juice in a medium saucepan. Bring to a gently boil, stirring constantly, and allow the strawberries to cook for a good 5 minutes, or until the strawberries are very soft. Add in the slightly mashed strawberries, a few at a time, beating on low until combined. It should stay good for at least 12 months. This strawberry sauce is completely wonderful over ice cream, pancakes, waffles, pie, cheesecake, this trifle, you name it!. Gf milk chocolate and white chocolate cheese cake with strawberry daiquir sauce. Frozen strawberries to a sauce pan with ¼ cup granulated sugar, 1 tbsp. Cool sauce completely and freeze in a freezer safe container for up to 6 months.
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Freezer Strawberry Sauce Recipe
In A Food Processor, Puree Berries, Sugar, Water And Lemon Juice Until Smooth.
If your strawberries are lacking in flavor replace the 2 tablespoons of water with 2 tablespoons of lemon juice. At the end of 30 minutes, add the thoroughly drained strawberries back into the bowl. Add pectin mixture to fruit + sugar mixture.
Boil For 1 Minute, Stirring Constantly.
Cook over medium heat, stirring occasionally allowing the mixture to boil, and the strawberries to cook down, about 10 minutes until thickened. You can use fresh or frozen fruit. Next time i make this recipe, i would like to try it with only 1 tbsp of sugar as my family tends to prefer the natural sweet and tart flavor from strawberries.
Use Less Sugar If Preferred:
You can also freeze in smaller portions for up to 3 months. This delicious sauce will keep in the fridge in an airtight container for up to 5 days. Yes, you definitely can freeze this.
Bring To A Gently Boil, Stirring Constantly, And Allow The Strawberries To Cook For A Good 5 Minutes, Or Until The Strawberries Are Very Soft.
Simmer over medium heat, stirring occasionally, until sugar is completely dissolved and sauce is slightly translucent, about 3 minutes. Use a spoon to stir the fruit so the liquid is forced. Turn into a medium saucepan.
Stir For 3 Minutes Or Until Sugar Has Completely Dissolved.
Cool sauce completely and freeze in a freezer safe container for up to 6 months. In a small bowl, whisk together the cornstarch and lemon juice. Allow the strawberry mixture to drain into the saucepan for 30 minutes, stirring once or twice to allow proper draining.
