Description
This No-Cook Strawberry Sauce tastes like pure summer—bright, juicy, and naturally sweet. I mash fresh strawberries with a little sugar and lemon, then let them sit until they turn into a glossy, spoonable sauce. I love it over Greek yogurt, pancakes, cheesecake, ice cream, and crepes. No stove, no stress—just fresh fruit and a little patience for the most beautiful strawberry topping.
Ingredients
- 500 g (1 lb) fresh strawberries, hulled and sliced
- 3–4 tbsp granulated sugar (adjust to taste)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
- Pinch of fine salt
Instructions
- Wash the strawberries gently, pat dry, hull, and slice into small pieces.
- Add the strawberries to a medium bowl.
- Sprinkle in 3 tablespoons of sugar, then add the lemon juice, optional lemon zest, and a pinch of salt.
- Mash the strawberries with a fork or potato masher until you have a mix of juices and small chunks (leave texture if you like).
- Taste and add the remaining sugar if needed, depending on the sweetness of your berries.
- Cover and let the mixture rest at room temperature for 20–30 minutes, stirring once or twice, until a glossy sauce forms.
- Serve immediately or refrigerate until ready to use.
Notes
Use ripe, fragrant strawberries for the best flavor. If your berries are very sweet, start with 2–3 tablespoons sugar and add more only if needed. For a smoother sauce, blend briefly with an immersion blender. Store in a sealed jar in the refrigerator for up to 4 days; stir before serving. Freeze in small containers for up to 2 months and thaw overnight in the fridge.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: B
- Method: No-cook, macerate
- Cuisine: International
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 9 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg