I love the wonderful strawberries we’ve been getting, but even my family of fruit fanatics can only eat so many berries in a short time. I could make a strawberry pie or some jam, but I wanted a fast and easy way to extend our enjoyment of those berry beauties.
A little digging on the internet turned up an idea to make strawberry topping for ice-cream sundaes. One thing led to another and…I give you this recipe to help reduce the strawberry overload at your house!
Strawberry sauce to make popsicles and/or topping for ice cream or yogurt
- 2 cups of thickly sliced (or quartered) strawberries*
- ¼ to 1/3 cup sugar, depending on desired sweetness**
- 1 teaspoon vanilla
- Place the strawberries and sugar in a 2-quart saucepan. Mix together and let stand for about 15 minutes to macerate (the sugar will cause the strawberries to start releasing their juices).
- Place the pan over medium heat and bring to a boil, stirring occasionally to dissolve the sugar.
- Lower the heat and simmer for about 5 minutes or until the berries are soft. Add the vanilla and stir to combine, then let cool.
- Puree the sauce right in the pan with a stick blender, or pour it into a blender or small food processor and puree. I prefer to make the sauce smooth for popsicles, but if you want to have some chunks of strawberry left, you can puree half of the sauce and then stir it back into the pan.
- To make popsicles, pour the cooled sauce into molds and freeze. For ice cream or yogurt topping, store in a tightly closed container in the refrigerator for up to one week. You can also freeze the sauce and enjoy it in the middle of winter – plain yogurt with strawberry sauce and granola makes and awesome breakfast in the middle of winter!