Strawberry Sauce

Preparation info
  • Makes

    300 ml

    • Difficulty


Appears in
Paramount Desserts

By Christine Manfield

Published 1998

  • About


  • 500 g ripe strawberries, hulled
  • 125 g castor sugar
  • 25


  1. Purée the strawberries with the castor sugar and lemon juice in a food processor or blender Pass the purée through a fine-meshed sieve and discard the seeds.
  2. Store the sauce in the refrigerator and use it within 3 days or the fruit will start to separate from the sugar Whisk the sauce again just as you are about to serve it.