Very Strawberry Sauce


  • Makes1 to 1 servings

Here's a quick, yummy topping for trifle (or plain ice cream!) that you can whip up ahead of time.


  • 2 cups frozen unsweetened strawberries, thawed (about half a 600 g package)

  • 3 tbsp liquid honey, or icing sugar

  • 1 tbsp orange juice, or lemon juice


  • Place strawberries, honey and juice in the bowl of a blender or food processor, cover and purée. Taste and stir in more honey or juice if needed. Serve immediately or cover and refrigerate for up to 3 days.

  • Makes 1 1/4 cups (300 mL).

This article was originally published on Dec 01, 2010

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