Prep 0 mins
Cook 15 mins
This is a great sauce that we like served with Waffles, Pancakes or French toast, or served over frozen yogurt, pudding or pound cake. Great on ice cream too! Delicious! Adapted from California Strawberries.
- 118.29 ml sugar
- 59.14 ml water
- 44.37 ml strawberry jam
- 29.58 ml lemon juice
- 14.79 ml cornstarch
- 473.19 ml strawberry, stemmed and halved
- In medium saucepan combine sugar, water and jam.
- Stir over medium heat until sugar is dissolved and mixture comes just to boil. Meanwhile, mix lemon juice with cornstarch; stir into sugar mixture.
- Cook until slightly thickened.
- Mix in strawberries.
- Heat through but do not cook.
I've made this twice now as a topping for cheesecake and it's been absolutely fabulous both times! No changes as it's perfect the way it is! Thank you for posting it!!
I made this recipe last week to serve over banana splits that I made for the grand-kids while they were visiting. This was so easy and so delicious! I normally just add some sugar to sliced strawberries when I make a topping for ice cream or short cake, but never again! This is a keeper (I have it saved). Thank you so much for posting your recipe. It was enjoyed by 2 adults and 3 grand-children. (Made for "Name That Ingredient" tag)
Simple, yet oh-so-satisfying! I didn't use it as is, because I wanted to drizzle this over a cold dessert, but chose this because of its great reviews. I didn't have any lemons on hand, so I just substituted with an equal amount of water. I cut up the strawberries into smaller chunks, cooked it for a few minutes to break down the strawberries, poured it into my Magic Bullet, pureed to get out all the big chunks, strained, and it was ready to go in a squeeze bottle. It added a great sweet and tart balance to my dessert. Sometimes simple is all you need!