Uses: To make cream frosting/piping, milkshake, as sauce for pancakes, waffles, for overnight oats, topping over ice-cream, yogurt etc etc.
Yield: 3/4 cup of strawberry sauce
Requires: Medium or small saucepan, stove, electric blender
250g (1 small korean box) of fresh strawberries, hulled and sliced.
6 tablespoons of granulated sugar
1/2 cup of water
- Add sliced strawberries, sugar & water in a saucepan over medium heat. Stir constantly.
- Once boiled, reduce flame to medium-low or till mixture bubbles only slightly. Keep on stirring constantly. Allow it to simmer for 12-15 minutes until thick sauce consistency.
- Transfer to to electric blender. Blend for 10 seconds until sauce is almost smooth (I like it with teeny tiny bits).
- Transfer to airtight container, leave open to cool till room temperature before sealing and refrigerate. Keeps up to a week.