Oh with the bizarre return of "high summer" temperatures, and a really dry brown view of our hills to contend with (poor farmers), ice-cream making has returned to lift my spirits while in the kitchen (aircon firmly back on while cooking). When it's really hot and the long weekend seems even longer, nothing is better than indulging with a sundae that calls for a rich strawberry sauce.
It's simple, tried and tested (honestly more than a couple of times), and so delicious!
1/2 lemon - a big squeeze
1 x punnet strawberries
3 x teaspoons raw sugar
1 x teaspoon vanilla essence or paste
1 x tablespoon maple syrup
Chop strawberries into quarters
In a shallow pan, add strawberries, vanilla, sugar and lemon.
Cook on high heat, while using a wooden spoon to crush some of strawberries and leave some whole, until sauce starts to bubble and strawberries reduce in size.
Add maple syrup and cook for 1-2 minutes until sauce is dark red and thick.
Let cool and spoon on top of ice-cream.
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