After you’ve eaten your fill of farm-fresh strawberries—but still have lots leftover—cook them down into a sweet, syrupy sauce. Spooned over yogurt, ice cream, or oatmeal, it’s an extra tasty way to get your child to eat more fruit.
Active time: 20 minutes
Total time: 20 minutes
- 1 pound strawberries, hulled and coarsely chopped
- 3 tablespoons raw cane sugar
- 1 tablespoon lemon juice
- ¼ cup water
- 1 teaspoon cornstarch
In a medium saucepot, add the strawberries, sugar, and lemon juice and stir to combine. Simmer over medium-low heat, stirring occasionally, until the strawberries give up most of their juice, 10 to 15 minutes.
In a small bowl or measuring cup, whisk the cornstarch into the water until completely combined to form a slurry.
Add the slurry to the strawberry mixture while whisking constantly. Raise the heat to medium and cook 1-2 minutes more, until the sauce thickens slightly. Serve warm or at room temperature, or refrigerate for up to 3 days.
Per serving: calories 42, fat 0 g, protein 0 g, carbohydrates 11 g, dietary fiber 1 g
Reprinted from KIWI Magazine