The berries in this ultra-fresh ice cream topping are cooked briefly with vanilla bean to enhance their sweetness.
Slideshow:More Strawberry Recipes
2 pounds strawberries, hulled and quartered
2 cups sugar
1/2 teaspoon finely grated lemon zest
1 vanilla bean, split and seeds scraped
How to Make It
In a medium saucepan, combine all of the ingredients. Stir to coat the strawberries with the sugar and bring to a boil over high heat. Reduce the heat to moderate and simmer, stirring occasionally, until the strawberries begin to break down and the sauce is thickened, 10 to 12 minutes.
Remove from the heat and let cool completely, then refrigerate. Serve cold or at room temperature.
The strawberry sauce can be refrigerated for up to 2 weeks.
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