- 2 pounds strawberries, hulled
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 whole lemon, juiced
- Place all the ingredients in a medium saucepan over medium-high heat.
- Bring to a gently boil, stirring constantly, and allow the strawberries to cook for a good 5 minutes, or until the strawberries are very soft.
- Turn off the heat and use a potato masher to completely smush them to smithereens.
- Pour the mixture into a fine mesh strainer placed over a bowl.
- Use a spoon to stir the fruit so the liquid is forced through. Continue until most all of the liquid is in the bowl.
- Set the pulp aside in case you want to add some of it back to the finished sauce.
- Skim as much foam off the sauce as you can.
- Pour the skimmed sauce back into the same saucepan and boil again for 3 minutes over medium-high heat.
- Skim any more foam that has formed on the surface, then allow the sauce to cool slightly before pouring it into a pitcher or jar.
- Add a little of the pulp back into the sauce if you like the texture, or just leave it plain.
- Serve warm over vanilla ice cream, or refrigerate it to thicken and serve it cold. (You can reheat the sauce after refrigerating if you like.)
recipe: thepioneerwoman.com // photo: chowstatic.com