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Strawberry Sauce to Make 1 1/2 Cups

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    Martha Stewart Living, July/August 1999
    • Yield Makes 1 1/2 cups
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    Ingredients

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

    Directions

    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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