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Strawberry Sauce

Happy second day of summer!

Along with 2 1/2 months off from work, I have been eagerly anticipating the return of farmer’s markets. This time of year, various locations throughout Boston showcase vibrant, fresh, and aromatic produce ripe for the picking. Last Friday I walked to Copley Square with visions of lush fruit, sweet corn, and perfectly ripe tomatoes growing more vivid with each step. Along with other farm-fresh goodies, I arrived home with a carton of ruby-hued strawberries, picked just that morning.  I wasted no time gently rinsing the still-warm berries in preparation for that first blissful bite.

Oh boy, was I disappointed. The deceivingly gorgeous strawberries were watery and seriously lacking in the flavor department. Not to be deterred from enjoying these rather expensive berries, I brainstormed an easy way to “dress them up”. I initially thought of making strawberry jam, but a) didn’t have pectin on hand and b) didn’t want to add a ton of sugar to the lackluster berries. A simple strawberry sauce lightly kissed with agave nectar came to mind, and it came together in little time with minimal effort.

Use this luscious sauce as a…

  • topping for waffles, pancakes, or french toast
  • mix-in for plain yogurt (think homemade “fruit on the bottom” yogurt):

  • layer in a fruit/yogurt/granola parfait
  • topping for vanilla ice cream or frozen yogurt
  • dipping sauce for a peanut butter & banana sandwich/panini
  • layer in a whipped cottage cheese & graham cracker crumb “strawberry cheesecake” parfait
  • treat straight from the container!

Strawberry Sauce

Ingredients:

  • 1 lb freshly picked strawberries, preferably organic (even better if local!), washed, hulled & sliced in half
  • 1-2 Tbsp agave nectar, (I used Madhava Pure Organic Vanilla Agave Nectar), or more or less depending on sweetness of the berries

Directions:

  1. Combine prepared strawberries and agave nectar in a medium saucepan over high heat.
  2. When the agave begins to bubble, decrease heat to low and simmer until the strawberries break down and the mixture thickens slightly – about 40 minutes – stirring often.
  3. Allow to cool before coarsely mashing with a spoon.
  4. Store in the refrigerator for 1-2 weeks.

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