Sunday, February 27, 2011

Strawberry sauce

This simple, easy to make strawberry sauce has multiple uses. It can be used on ice-creams, cakes, waffles, pan cakes, trifles, custards, puddings, crapes, fruit salads or any kind of desserts.  Make the sauce in thick consistency and use it as a pie filling. Makes a delicious addition to your dessert. This sauce can be stored in the refrigerator for 2-3 weeks. Try substituting strawberries with blueberries, mango, cherries, cranberries or oranges to give a different dimension to your dessert.

Fresh / strawberries - 1 cup washed, stems trimmed, and chopped in peice
water - 1/4 cup
sugar - 1 cup
Corn starch - 2 tbsp
Red food colour

Take a clean pot and add the chopped strawberries, sugar and water. Put it on medium heat and allow it to simmer.
In a small bowl add 2 tbsp of water, corn starch and food colour, mix it well and keep it aside.
When the strawberries reaches the boiling point, add the corn starch, keep stirring until it becomes thick.
Take it off the stove and allow it to cool. Store it in a bottle and refrigerate.

Tip: The entire process should not take more than 10-15 mins. Don't let the strawberries cook till it is mushy. let the chunks of strawberries float in the sauce.

This is my contribution for the event: Veggie/ fruit a month - strawberry. My fellow blogger Pari is hosting this EVENT

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