Categories: Dessert: Frosting, sauces, topping
Ingredients
- 2 quarts fresh ripe strawberries
- 1 cup cold water
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure lemon extract
- 2 to 3 drops of food coloring (optional)
Directions
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Wash, hull, and dry the strawberries on paper towels. Slice them 1/2 inch thick, vertically, from top to tip, into a large bowl.
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Bring 3/4 cup water and all of the sugar to a boil, in a medium sized saucepan over high heat and let boil for 5 minutes.
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Dissolve the cornstarch into the remaining 1/4 cup of water. whisk this mixture into the boiling syrup and cook until the mixture thickens and turns clear, about 2 minutes. Remove from the heat, stir in the extracts and food coloring, if you like.
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Drizzle over the berries and toss lightly to coat. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for 1 month.