Japanese Strawberry Sauce

You can make Japanese Strawberry Sauce at home with a few ingredients. This sauce tastes great on ice cream, cakes, and pancakes. You can also use it on ice cream. You can also eat it by the spoonful. It is also a great addition to any ice cream. You can even make it ahead of time and freeze it for later. This delicious sauce will keep for up to 3 days in the fridge.

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Course: Sauce

Cuisine: Japanese

Keyword: Strawberry

CookingStyle: Handcrafted Cooking

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: servings

Calories: 256kcal

Author: James Anderson

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Equipment

medium saucepan

mixing dish

pot

Ingredients

1 tablespoon cornstarch
¼ cup water
½ cup sugar
1 tablespoon lemon juice
2 cups strawberries fresh

Instructions

In a mixing dish, smash 1 cup of the sliced and diced strawberries with a stick blender or pastry cutter.
Integrate the mashed strawberries, cornstarch, lime juice, and water in a medium saucepan.
Get the water to a medium boil.
Heat for 10 minutes, stirring continuously, or until it has browned.
Remove from heat and whisk in 1 cup of the strawberries that have been set aside.
Leave to cool completely before frozen or refrigerating.

Video

Notes

If you want to save time, you can cook the strawberry sauce in a heavy-based saucepan. This will help distribute the heat more evenly and prevent the sugar from burning. Stirring frequently will help ensure that the sugar does not burn or stick to the strawberries. This simple recipe will last for up to 3 days in a refrigerator. It can be served immediately, or chilled to serve later. It is a great summertime treat for any party or celebration.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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