Servings 2 cups
Ingredients
- 3 cups hulled, diced strawberries
- 3/4 cup sugar
- 2 Tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
Instructions
- In a medium saucepan set over medium heat, combine the strawberries, sugar, lemon juice and lemon zest. Bring the mixture to a boil then reduce it to a simmer and continue cooking, stirring occasionally, until the strawberries are soft and the liquids have thickened slightly, about 15 minutes.
- Transfer the syrup to a serving bowl and set it aside to cool slightly. The syrup will thicken as it cools.
Notes
- This is my favorite fruit sauce to serve over my homemade Belgian waffles—it’s been my go-to combo for over a decade!
- If you prefer a thinner syrup, strain the cooked mixture through a mesh sieve to remove larger pieces of strawberry.
- Let the strawberry sauce cool completely, then transfer it to an airtight container or glass jar. Store in the fridge for up to 1 week.
- Freezing: I like to pour the cooled sauce into silicone ice cube trays. Once frozen solid, pop out the cubes and store them in a freezer-safe zip-top bag for up to 3 months. It’s perfect for defrosting small portions as needed.
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