Fresh Strawberry Sauce

30 Apr

This is another of the recipes related to my Foodbuzz’s 24,24,24 April event…  A Very Veggie Experiment.


Recently, my goddaughter Kamila told me she loved strawberry ice cream. So when this idea of making dinner for her and her siblings started, I decided to make strawberry ice cream from scratch for her.  Unfortunately, I live this crazy life that I did not have time to fix it.  So I decided to do the next best thing I knew… prepare a fresh strawberry sauce to top vanilla ice cream.

This is great with any berry, in fact, the original recipe I learned from Ina Garten in her Barefoot in Paris book.  I had made it with raspberries, but strawberries are cheaper and more readily available.





1 pint of fresh strawberries, hulled and cut in quarters  
½ cup brown sugar
¼ cup water
½ cup strawberry preserves
  1.  In a small saucepan over medium heat, place strawberries, sugar and water and cook them for about 5 minutes, until the sugar dissolves and the fruit starts to breakdown a bit.
  2. When the fruit has cooled down a bit, add them to the bowl of a food processor.  Add the preserves and pulse a few times to combine.
  3. salsa-strawberry-prep1
  4. Transfer to a small bowl and refrigerate for a few hours until ready to serve.


Surprisingly, the little ones loved this strawberry sauce, not so much the older ones.  Kamila even wanted hers with a fresh strawberry as a garnish.  Her older brothers exchanged theirs for plain ice cream.


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