Strawberry Sauce
Is there anything the lowly canning jar can not do? As it turns out, no. The half-pint jars are the perfect size for petite strawberry sundaes, the kind you eat when you are celebrating your second day on the Sunny Bunny Board for good behavior. A tablespoon cookie scoop gives you just the right size scoops of ice cream and homemade strawberry sauce makes you feel fancy when really it’s so easy your 6 year old could make it. (And mine did, minus the chopping.)
Strawberry Sauce
2 lbs (roughly 3 cups) of fresh strawberries
1/3 cup of sugar
1 tsp cornstarchHull strawberries. Place half of the strawberries in a blender or food processor. Cover and blend/process until smooth. Set aside.
Chop remaining strawberries, rough or fine, depending on how much texture you like in your strawberry sauce.
In a small saucepan, combine sugar, cornstarch, and blended/processed strawberries. Cook and stir until bubbly. Add remaining strawberries. Cook for two minutes more, longer if you want the rest of the berries to cook into the sauce.
Transfer to a bowl. Cover and chill for at least one hour.
Yum! I might need to make one of these to reward myself for being late to work every single day this week and last.
Mmmm…ice cream and strawberry sauce …
can you bring me one right now? pretty please?
yum!!
That looks incredible!
Oh, Jules. Now I have to go and get some ice cream. And it’s really bed time. And I should not be eating this late. And I should not be eating ice cream. Period. But I’m going to.
What a great idea Jules! I was trying to think what I could do with the two cartons of strawberries in my fridge that are not at their peak. This is a perfect and the little jars make it look delish. Dessert anyone?