Strawberry Sundae Sauce Food

STRAWBERRY SAUCE

Steps:

• Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
• Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.

STRAWBERRY SUNDAE SAUCE

Steps:

• Wash and mash strawberries, measuring out enough mashed berries to make 4 cups. In a Dutch oven, combine strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil 1 minute longer, stirring constantly. Remove from the heat. Stir in syrup and liqueur if desired. Skim off foam., Pour into jars or freezer containers, leaving a 1/2-in. headspace. Cool to room temperature, about 1 hour. Cover and let stand overnight or until set. Refrigerate for up to 3 weeks or freeze for up to 1 year. Serve with ice cream.

STRAWBERRY SUNDAE SAUCE

Steps:

• Add the strawberries, sugar and salt to a small saucepan. Mix the cornstarch with 1/2 cup water in a small bowl and add it to the saucepan. Slowly heat the mixture over medium heat, stirring constantly, until it comes to a simmer, about 5 minutes. Lower the heat so it's at a very gentle simmer and cook, stirring frequently, until the sauce thickens, about 20 minutes. Remove from the heat, stir in the lemon zest and juice and let cool.
• Serve over ice cream with salted peanuts on top.

STRAWBERRY CHOCOLATE SUNDAE SAUCE

Steps:

• 1. Mash your strawberries - a potato masher works well - leaving the desired sized pieces. You should have 4 cups.
• 2. In a large pan or skillet, mix together 6 cups sugar and 4 cups mashed fruit. Bring mixture to a full rolling boil over high heat, stirring constantly. Once boiling, stir in the liquid pectin and continue boiling for 1 minute, stirring constantly. (If you used powdered pectin, simply boil for 1 minute after it comes to a full boil)
• 3. Remove from heat and stir in chocolate syrup.
• 4. Skim off any foam using a metal spoon.
• 5. Ladle into freezer safe jars, leaving 1/2" headspace in each jar.
• 6. Cool to room temperature UNCOVERED. Once cool, cover and let stand on counter overnight, until it is more set up.
• 7. Store in the fridge for up to 3 weeks, or in the freezer for up to a year. Serve over ice cream.

SIMPLE STRAWBERRY SAUCE

Steps:

• Place the strawberries in a large bowl. Sprinkle the sugar evenly over the berries, and stir to evenly coat all of the fruit. Let stand at room temperature for 10 minutes, stirring occasionally. Cover and chill until ready to serve.

STRAWBERRY SUNDAE

Steps:

• Cut most of the fresh strawberries into quarters then layer in a tall glass with the plain frozen yoghurt ,strawberry yoghurt and an occasional squirt of strawberry sauce.
• Repeat the layers until you reach the top of the glass. Finish with the left over strawberries and an extra squirt of strawberry sauce. If you want to you can add sprinkles.
• Now they are ready it's eat !!!!!!!

SUPREME STRAWBERRY TOPPING

Steps:

• Wash strawberries and remove stems; cut large berries in half or roughly chop them.
• Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
• Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.