Why It Works

  • Using frozen strawberries means you can make this sauce any time of year.
  • Straining the puréed mixture through a fine-mesh sieve removes seeds for a silky sauce.

Until recently, chocolate sauce was the only sauce I wanted on an ice cream sundae. Lately, however, this simple strawberry sauce has squeezed its way into my heart and onto my sundaes. It’s subtly sweet, and is just tart enough to beautifully complement creamy desserts like vanilla or strawberry ice cream, couer à la crème, parfaits, and whipped cream–topped cakes.

This easy sauce can easily be doubled, takes just 15 minutes to prep, and requires only three ingredients: frozen strawberries, sugar, and lemon juice. Because frozen fruit is almost always packaged when it’s at peak ripeness, using frozen berries guarantees that your sauce will taste vividly of strawberries regardless of when during the year you make this. You could certainly use fresh strawberries if you have them, and the sauce is a great use for fruit that is on its last legs.

To make the sauce, all you have to do is combine the berries, some water, sugar, and lemon juice in a saucepan over high heat and stir until the sugar is dissolved and the strawberries are soft, then purée and strain it.  The result is a bright, silky sauce you’ll want to pour over all your frozen desserts—or eat by the spoonful.

Editor’s Note

This recipe was originally developed as a component of Kerry Saretsky’s couer à la crème recipe. The headnote was written by Megan O. Steintrager.

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