Ingredients for Strawberry Sauce For Yogurt Ice Cream Pound Cake More
- 1/2 cup granulated sugar
- Strawberry
- 1/3 cup water
- 1 tablespoon lemon juice
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How to Make Strawberry Sauce For Yogurt Ice Cream Pound Cake More
- In a small saucepan, combine 1/2 cup granulated sugar and 1/3 cup water. Stir over medium heat until the sugar dissolves completely.
- Bring the mixture to a boil, then reduce heat and simmer for 2 minutes to create a simple syrup. Remove from heat and let cool completely.
- While the syrup cools, hull and roughly chop 1 cup of fresh strawberries. Set aside approximately 1/2 cup of these chopped strawberries for later.
- Add the remaining chopped strawberries (approximately 1/2 cup) and 1 tablespoon of lemon juice to a blender.
- Pour the cooled sugar syrup into the blender.
- Blend until completely smooth.
- If desired, strain the mixture through a fine-mesh sieve to remove seeds.
- Gently fold in the coarsely chopped strawberries (reserved from step 3) into the smooth strawberry puree.
- Serve immediately over your favorite dessert or store in an airtight container in the refrigerator for up to 4 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
100g
Fat
0g
Carbs
9g
