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

Martha Stewart Living, July/August 1999

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Credit: Anna Williams

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Yield:
Makes 1 1/2 cups
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Ingredients

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Directions

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  • 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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