Ingredients:
454g strawberries
1 lemon
1/4 cup sugar
1/4 cup water
1 Tbsp. corn starch
Instructions:
1. Rinse the strawberries under cold water and use the point of the knife to remove the hull out of the tops.
When you have big strawberries cut in half.
2. Zest and juice the lemon.
3. Combine ALL the ingredients in the saucepan at once, or like me, you can take mini-steps.
In a small saucepan over medium heat, combine sugar, water, and corn starch and whisk well.
4. Add the lemon zest and juice.
5. Add in strawberries and mix gently.
6. Bring to a simmer and cook for 5 minutes stirring/breaking strawberries up constantly.
7. Remove from heat when the mixture thickens. Allow to cool slightly if you want to user a blender to puree it.
Serve with waffles, pancakes, French toast, crepes, ice cream, cheesecake, or whatever you like.
Notes
You can store it for 3-4 days (some people say a week) in the fridge and for months in the freezer.
454g strawberries
1 lemon
1/4 cup sugar
1/4 cup water
1 Tbsp. corn starch
Instructions:
1. Rinse the strawberries under cold water and use the point of the knife to remove the hull out of the tops.
When you have big strawberries cut in half.
2. Zest and juice the lemon.
3. Combine ALL the ingredients in the saucepan at once, or like me, you can take mini-steps.
In a small saucepan over medium heat, combine sugar, water, and corn starch and whisk well.
4. Add the lemon zest and juice.
5. Add in strawberries and mix gently.
6. Bring to a simmer and cook for 5 minutes stirring/breaking strawberries up constantly.
7. Remove from heat when the mixture thickens. Allow to cool slightly if you want to user a blender to puree it.
Serve with waffles, pancakes, French toast, crepes, ice cream, cheesecake, or whatever you like.
Notes
You can store it for 3-4 days (some people say a week) in the fridge and for months in the freezer.
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