Strawberry Sauce

Rinse the strawberries and remove the green stems and leaves. Puree the strawberries and water in a blender or food processor. You can alter the number of servings by figuring on a ratio of approximately 1/4 cup of water for every 4 strawberries to get a fine-enough liquid to strain. Pass the pureed strawberries and water through a fine mesh strainer to remove the pulp and seeds. You can add a bit of powdered sugar or simple syrup if your berries are not sweet but with seasonal berries I usually find it’s not needed.

Store the strawberry sauce in a sealed bottle or container in the refrigerator and it should keep for at least 1 week.

Pour strawberry sauce over Greek yogurt, angel food cake, vanilla ice cream or anything else you like.