Ingredients
Equipment
Method
Prepare the Strawberries for Maceration
- In a small saucepan, combine the hulled and coarsely chopped strawberries, white sugar, lemon zest, and lemon juice.
- Allow the mixture to sit for 10-15 minutes before turning on the heat. This maceration step encourages the strawberries to release their juices, enhancing flavor concentration.
Simmer and Mash
- Cook the mixture over medium-high heat, stirring occasionally, until the fruits begin to break down and release their juices.
- As it cooks, mash a few berries using a potato masher or fork to achieve your desired consistency, whether you prefer a chunkier compote or a smoother coulis.
Thicken to Perfection
- Continue to cook until the sauce thickens, roughly 10-12 minutes, or to your desired consistency. You will notice slow, glossy bubbles forming, and the sauce will begin to coat the back of a spoon.
Cool and Store
- Remove from heat and leave the sauce to cool completely before using. This allows the pectin to fully set and flavors to meld beautifully.
- Store your homemade 3-Ingredient Strawberry Sauce in an airtight glass jar in the refrigerator if not using right away.
Nutrition
Notes
The sauce thickens significantly as it cools, so avoid over-reducing it on the stove.
Taste the sauce before it cools completely; a little extra lemon juice can brighten flavors if your strawberries are very sweet.
Store cooled sauce in an airtight glass jar in the refrigerator for 5-7 days. For longer preservation, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before use.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.