Bo Friberg

Strawberry Sauce

Preparation info
  • Approximately

    4½ cups

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

If you have no choice but to use fruit that is not perfectly ripe, add a small amount of raspberry juice or Beet Juice — or, as a last resort, 1 or 2 drops of red food coloring — to make the sauce more appealing.

Ingredients

  • 3 pounds (1 kg 365 g) fresh ripe strawberries
  • 2

Method

  1. Puree the strawberries. Strain through a fine mesh strainer. Measure and add water, if necessary, to make 4 cups (960 ml) juice.
  2. Place the cornstarch in a saucepan. Mix en