Joyce's Open Kitchen, literally

Reduced Strawberry Sauce / Purée / Syrup


Strawberry purée in the making

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


  1. Add sliced strawberries, sugar & water in a saucepan over medium heat. Stir constantly.
  2. 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.
  3. Transfer to to electric blender.  Blend for 10 seconds until sauce is almost smooth (I like it with teeny tiny bits).
  4. Transfer to airtight container, leave open to cool till room temperature before sealing and refrigerate. Keeps up to a week.