Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds strawberries , washed, hulled, and cut into large dice

  2. 1 cup granulated sugar

  3. 1 teaspoon finely grated lemon zest (from 1 medium lemon)

  4. 1 tablespoon freshly squeezed lemon juice

Instructions Jump to Ingredients ↑

  1. Place strawberries and sugar in a medium, nonreactive saucepan and stir until strawberries are coated in sugar. Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain, about 1 minute. Place the pan over high heat and cook, stirring occasionally, until bubbles form along the pan’s edge, about 5 minutes. Skim any foam from the surface of the sauce with a spoon and discard. Add lemon zest and juice, stir to combine, and bring to a full boil, cooking until foam coats the surface, about 2 minutes. Remove from heat and skim and discard the foam. Let the sauce cool to room temperature. Transfer to a container with a tightfitting lid and refrigerate for up to 3 weeks.


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