Total Time
6mins
Prep 5 mins
Cook 1 min

This recipe comes from Essentials of Healthful Cooking by William-Sonoma. I use this sauce instead of syrup on pancakes and waffles.

Directions

  1. Warm the honey in a small saucepan over low heat, stirring until thin but not hot.
  2. Remove from heat and add lemon juice and strawberries.
  3. Stir until blended, cover and let stand at room temeperature until ready to serve.
  4. Note: The sauce will keep covered in the fridge for 2 to 3 days.
  5. Allow to reach room temperature before serving.
Most Helpful

5 5

This is really easy and quick to prepare in the morning. The flavors work great together, and it was a great way to use up very ripe strawberries. I also love that it doesn't contain processed sugar.

3 5

5 5

Wonderful! I had to increase the recipe by a lot, because I had gazoodles of strawberries that were teetering on the edge of starting to go bad ... so I think I may have blown the ratio of strawberries to honey to lemon juice. But all three flavors are clearly present, and are absolutely delicious. I had to pull myself away from the bowl to make sure there'd be enough for tonight. We'll serve this on nonfat yogurt cheese, and it'll be terrific (since I already know how great it tastes). Thanks so much for posting this!