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Fresh Strawberry Sauce

This simple, sweet strawberry sauce will bring a fun, fruity element to your ice cream sundae.

  • Yield: Makes 1 1/2 cups

Photography: Anna Williams

Source: Martha Stewart Living, July/August 1999


  • 1/2 cup sugar
  • 1/4 cup water
  • 1 pint strawberries, stems and leaves removed


  1. Place sugar and 1/4 cup water in a small saucepan over high heat; stir, and bring to a boil. Reduce heat, and simmer until sugar is completely dissolved. Remove from heat, and allow the syrup to cool completely. Place half the berries in the jar of a blender; add the syrup. Puree until smooth; pass through a fine sieve or colander. Chop remaining berries; stir into strawberry puree. Serve (or store in an airtight container, refrigerated, for up to 3 days).

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