By: Susan Joy
This Strawberry Sauce has a delicious sweet-tart flavour.
It’s the perfect sauce to spoon over dairy-free ice cream or cheesecake but I also just love eating it by the spoonful straight from the fridge. I’ve used balsamic vinegar in the sauce as it brings out the berries’ beautiful colour and truly enhances their flavour.
- 500g (2 punnets) strawberries, hulled & halved
- 1/4 cup filtered water
- 3 Tbsp honey (unprocessed), or 100% maple syrup
- 2 tsp balsamic vinegar
- 1 tsp vanilla extract (organic)
Place all the above ingredients into a medium size saucepan and bring to a simmer. Cook simmering on low for 20 minutes or until strawberries are soft and breaking down.
Use the back of a spoon or a fork to break up the strawberries further creating a thick sauce with pieces of strawberry still visible.
Allow to cool, then place in the fridge to chill until ready to use.
Serve poured over your favourite dessert or cheesecake.
Store in a sealed container in the fridge for up to 1 week. Suitable to freeze.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied