This Strawberry Sauce has a delicious sweet-tart flavour. It's the perfect sauce to spoon over dairy-free ice cream or cheesecake but I also just love eating it by the spoonful straight from the fridge. I've used balsamic vinegar in the sauce as it brings out the berries' beautiful colour and truly enhances their flavour.
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Place all the above ingredients into a medium size saucepan and bring to a simmer. Cook simmering on low for 20 minutes or until strawberries are soft and breaking down.
Use the back of a spoon or a fork to break up the strawberries further creating a thick sauce with pieces of strawberry still visible.
Allow to cool, then place in the fridge to chill until ready to use.
Serve poured over your favourite dessert or cheesecake.
Store in a sealed container in the fridge for up to 1 week. Suitable to freeze.
Strawberries are loved for their aroma, bright red colour, juicy texture and sweetness. They are easy to grow in your home garden. Strawberries freeze well, use frozen in smoothies and desserts. They are an excellent source of vitamin C, contain folate and potassium, high in fibre, plus they provide anticancer bioflavonoids. To keep your strawberries fresh for several weeks, wash in a bowl with water and 1 tablespoon of vinegar, don't rinse, lay on paper towel to dry and place in a seal container in the fridge. Organic is best.
I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.
Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.
Balsamic vinegar originated from Italy, it is made from a reduction of pressed grapes and used as a condiment. Organic balsamic vinegar mixed with olive oil works well over healthy salads. Avoid malt vinegars as they are made from barley and contain gluten.
Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.