Vs Strawberry Sauce Recipes

Steps:

• Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
• Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.

Steps:

• Place the strawberries, sugar, vanilla and lemon juice in a medium saucepan over medium-high heat. Bring to a gentle boil, stirring constantly, and cook until the strawberries are very soft, a good 5 minutes. Turn off the heat and use a potato masher to completely smush 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.
• Skim as much foam off the sauce as you can. Pour the skimmed sauce back into the same saucepan, add 1/4 cup of the pulp back in and boil again for 3 minutes over medium-high heat. Skim off any more foam that has formed on the surface, then allow the sauce to cool slightly before pouring it into a pitcher or jar. Refrigerate it to thicken and serve it cold.

Steps:

• Cut about 1/3 of the strawberries in half.
• In a saucepan over medium high heat, combine strawberries, sugar and vanilla.
• Cook, stirring occasionally, until sauce thickens, about 5 minutes.
• Remove from heat.
• In a blender, puree about 1/3 of sauce, then mix back into remainder.
• Store in refrigerator.

Steps:

• Place strawberries and sugar in a small saucepan over medium heat; cook until sugar dissolves and strawberries are soft, about 5 minutes. Transfer to a blender, puree until smooth.