I have to admit that this is not really much of a recipe but more of a reminder about how delicious and easy fresh fruit sauces are. They take minutes to prepare and can be used in so many different ways. Why buy a sauce which is packed full of preservatives when you can make something which tastes far nicer and is better for you and it only takes minutes to prepare? It is a great way to use up less than perfect fruit and it keeps for ages in the freezer. I freeze mine in ice cube trays and then bag them so that I always have small portions for whatever I decide to make.
The strawberry sauce which I made for this post was for strawberry ripple ice cream which was polished off before I could photograph it. It is also great mixed into a milkshake, served over fresh fruit and yoghurt in the morning, swirled through a meringue mixture or as a dessert sauce. Raspberries work equally well and make a perfect sauce to go with my lemon fridge tart which by the way is such an easy dessert and freezes beautifully (ok, it’s actually my Mum’s recipe – thanks Mum).
- 300g fresh strawberries
- 40g sugar
- juice from ½ lemon
- Chop the strawberries in half and add to a pan together with the sugar and lemon juice.
- Bring to the boil and simmer for a couple of minutes until the strawberries have started to release their juice.
- Remove from the heat and puree until smooth.
- Pour through a sieve to remove any tough pieces of fruit.
- Refrigerate or freeze until ready to use.
So next time you have a glut of strawberries or raspberries make up a batch of this glorious sauce – you won’t be disappointed.