Description
This healthy refined sugar-free strawberry sauce is insanely tasty, nutritious, versatile! This is currently our family’s go-to breakfast and dessert sauces/toppings; it makes my Greek yogurt pancakes, yummier, and my warm biscuits comforting, and richer. I hope you will like it as we do.
Ingredients
- 1 lb. fresh strawberry
- ¼ cup of original maple syrup
- 1 – 2 teaspoons of corn starch
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon freshly grated lemon zest (optional)
Instructions
- Wash and cut strawberries, and add to a clean pot
- Add the maple syrup into the same pot
- Add lemon zest
- Sir in the corn starch, and lemon juice, use a spoon or spatula to stir/combine. Alternatively, you can add lemon juice to the cornstarch stir together, and then pour on the berries. Make sure to mix well using a spatula.
- Place the lid loosely and keep stirring as soon as the strawberries start simmering.
- Cook on low, and until the strawberries soften, and sauce thickens. It could take up to 15 – 20 minutes (or less), you could add a little more corn starch if you desire a thicker consistency. Remember that this sauce will thicken even more after it has completely cooled down, avoid making it unnecessarily very thick!
- You can blend it as soon as you remove it from the stove if you desire a smooth strawberry sauce purée. I prefer to see strawberry chunks, but do you, and enjoy!
- Serve on biscuits, pancakes, or eat it like that for pure joy!
Notes
If you ever use store-bought jams and fruit sauce, then this is a great alternative. Your body will love this better.
I usually make this recipe with fresh strawberries to make this sauce. I am not sure how frozen strawberry will affect the taste, will definitely give that a try soon. We are currently in strawberry season (summer), and fresh strawberries are very affordable.
You may choose not to use cornstarch, but that would make a watery strawberry sauce. But more importantly, you can manage the amount of cornstarch you want to add. Some people add up to 2 tablespoons, but I choose to add a maximum of 2 teaspoons. The cornstarch helps this strawberry sauce to thicken. And by the time you make this first, second, and third time, you will realize what works best for you!
Please do not make this sauce too thick while it is still cooking, because it thickens even more after it has cooled down. Take a look at how this strawberry sauce looks on my biscuits, and pancakes, I don’t want them thicker than that.
If you prefer puréed sauces, then blend after cooking. Enjoy!
