Strawberry Sauce

This is quickly becoming my favorite time of year.  Temps are warming up.  Kids are starting to play outside more.  Grills are getting dusted off and that smoky aroma permeates neighborhoods everywhere.  Garden stores are shouting at us all to stop in, get some plants, grow your own food.  Strawberries are in season.

Oooohhhh strawberries.....

Yes, I am that person who will sit by the fruit tray at parties and eat up all the luscious red berries first (sans dip of course, unless we're talking whipped cream).  I love, love, LOVE strawberries!  There's a winery not too far from me that not only makes strawberry wine special every year, but has this enormous festival celebrating the delightful berry gem!

I love it.

Do you ever struggle though with what to do with all the berries you've purchased?  Perhaps when they're on crazy sale you go a wee bit too crazy and have more than you can feasibly eat before they go bad.  Never fear... I have your solution!

Strawberry Sauce
Recipe from Rachael Ray

2 lbs fresh strawberries, coarsely chopped
3 tbsp dark brown sugar
Juice of two lemons (approx. 4 tbsp)

1.  Combine the strawberries, brown sugar and lemon juice in a large saucepan and bring to a simmer over medium-low heat, stirring, until the sugar dissolves. Partially cover with a lid and simmer, stirring occasionally, until the strawberries are softened and release their juices, about 10 minutes. Let cool.

I've stopped measuring the sugar and juice.  Just add to taste!

2.  Pour the strawberries into a blender or food processor and blend until smooth.  If you have an immersion blender, use that (less dirty dishes = WOO HOO!).

Berries before.

Berries after. I love my immersion blender!

3.  Press the sauce through a fine-mesh strainer into a storage container.  Straining it will get out any pulp that didn't puree well, and also the bulk of the seeds, leaving you with this luscious, velvety-sweet sauce that's just AMAZING.  If the seeds don't bother you though and you're in a hurry, feel free to skip the strainer and pack up the pureed sauce as is.  The sauce will keep for up to 10 days in the refrigerator or up to 6 months in the freezer.

This seriously tastes like liquid velvet.

I've been making this sauce for years but I think this is the year for it to become MAJORLY popular in my house.  Gavin's suddenly aware of it and requests "strawberry syrup" with his pancakes every weekend now.

Scraping the sauce of his plate with his fork.

I've also discovered a new use for this sauce, as well as a new favorite summertime drink: Strawberry Soda.  Pour a tablespoon or two of the sauce into a glass with ice.  Fill glass with lime seltzer and stir to combine.  DELICIOUS!!!  I need to stock up on lime seltzer.

Pancakes.  Soda.  Those are some more obvious uses for this sauce but you can literally do anything with it.  Stir it into some plain yogurt with some chopped kiwi or pineapple.  Use it as a base for a pork tenderloin marinade.  Or just eat it over ice cream!  Explore, get creative. :)