Strawberry Honey Sauce

"This recipe comes from Essentials of Healthful Cooking by William-Sonoma. I use this sauce instead of syrup on pancakes and waffles."
 
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Strawberry Honey Sauce created by Bev I Am
Ready In:
6mins
Ingredients:
3
Yields:
2 cups
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ingredients

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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.

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  1. Cory S.
    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.
     
  2. KLHquilts
    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!
     
  3. Bev I Am
    Strawberry Honey Sauce Created by Bev I Am
  4. Bev I Am
    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!
     
  5. evelynathens
    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!
     

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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