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Strawberry Honey Sauce

By PaulaG on June 28, 2004

Photo by Bev

6 Reviews

Prep Time: 5 mins
Total Time: 6 mins
Yield: 2 cups

Photo by Bev

About This Recipe

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

Ingredients

1/2 cup honey
1/4 cup lemon juice
1 cup diced strawberry

Directions

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

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (375 g)

Servings Per Recipe: 1

Amount Per Serving: %
Calories 288.3
Calories from Fat 1: 86%

Amount Per Serving: %
Total Fat 0.2g: 0%
Saturated Fat 0.0g: 0%
Cholesterol 0.0mg: 0%
Sugars 73.6 g
Sodium 4.4mg: 0%
Total Carbohydrate 78.0g: 26%
Dietary Fiber 1.7g: 6%
Sugars 73.6 g: 294%
Protein 0.8g: 1%

Reviews

By Chef #876345 on June 29, 2008 | 662282
"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!"

By KLHquilts on April 22, 2008 | 621017
"This sauce is wonderful! I did sweeten my strawberries before using in the recipe because others had stated that this recipe was not sweet. We do like a sweet syrup on our pancakes. The result was delicious and I know this strawberry sauce will be a grand slam served over our pancakes this morning! Thanks, Paula, for another wonderful recipe!"

By Bev on July 22, 2006 | 295626
"I made this up this morning using some strawberries I'd had macerating for a couple of days. Because the strawberries had been macerating, they were on the sweeter side and made a delicious sauce with the honey and slightly less lemon juice than called for (I used 2 tablespoonsful). Topping pancakes, this was delicious and shockingly red!"

By evelyn/athens on May 01, 2006 | 269952
"I halved this recipe because...can you believe it... I'm almost out of strawberries! Yikes! Anyway, we had this lovely syrup over french toast. My 3 year old loved it... my one year old wasn't quite sure about it. It may have been too tart for her as my strawberries this time didn't seem real sweet. I personally loved it and enjoyed the change from maple syrup. Thanks for sharing this delicious recipe! Pic coming soon :)"

By Dine & Dish on June 01, 2005 | 178161
"I used this over pancakes, and it does make a nice change from the usual syrups. It is a bit on the tart side, but the taste grew on me with each bite. I was wondering what to do with the cup or so leftover (having nothing suitable in the foreseeable future) and came up with an agreeable discovery: I added it to about 4 cups of water in a pitcher and ended up with a refreshing drink-- a sort of "strawberry-ade". Very nice ! Thanks for posting."

By FlemishMinx on August 21, 2004 | 119072