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Strawberry Sauce

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Strawberry Sauce
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Makes: 6 servings adjust



  • 4 pounds Strawberries, hulled
  • 2 cups Sugar
  • 2 teaspoons Vanilla
  • 1 Lemon, juiced

Step 1

Place the strawberries, sugar, vanilla and lemon juice in a saucepan and cook over medium-high heat. Bring to a gentle boil, stirring constantly, and cook until the strawberries are very soft, a good 5 minutes.

Step 2

Turn off the heat and use a potato masher to completely smash them to smithereens. Pour the mixture into a fine-mesh strainer placed over a bowl. Use a spoon to stir the fruit so the liquid is forced through. Continue until almost all of the liquid is in the bowl. Set the pulp aside.

Step 3

Skim as much foam off the sauce as you can. Pour the skimmed sauce back into the same saucepan, add 1/4 cup of pulp back in and boil again for 5 minutes over medium-high heat. Skim off more foam that has formed, then allow the sauce to cool slightly before pouring it into a pitcher or jar. Refrigerate to thicken and serve it cold.
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