Food & Cooking Recipes Dessert & Treats Recipes Nicole's Strawberry Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 2 cups Nicole Plue, pastry chef at New York City's Guastavino, uses this sauce as the final touch on her Rhubarb-Strawberry Pavlova. Ingredients 2 pints strawberries, hulled and halved ¾ cup sugar Juice of half a lemon Directions In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over low heat until sugar dissolves. Increase heat to medium high, and continue to cook, stirring occasionally, until strawberries are soft and have released most of their juice, about 10 minutes. Strain mixture through a fine-mesh sieve into a medium bowl. Chill until ready to use. Cook's Notes Store in the refrigerator in an airtight container for up to 5 days. Rate it Print