All-Natural Reduced-Sugar Strawberry Sauce

Wash, hull, and quarter strawberries. Combine in a saucepan with the water and honey.

Over high heat, bring the strawberry mixture to a boil. Mash strawberries with a potato masher and reduce heat to a rapid simmer. Continue to cook for an additional 10 minutes, taking care to stir frequently to prevent burning.

Remove sauce from the heat and allow it to cool for about 1 hour until it comes to room temperature. You can expedite this by placing it in the refrigerator or the freezer.

Once the strawberry sauce is room temperature, purée until smooth with a hand blender or a traditional blender. Strain the sauce through a fine metal strainer. Serve immediately at room temperature or chill before serving. Store in the refrigerator for up to 1 week or in the freezer for up to 1 year.