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Rinse and slice green tops off the strawberries. Leave small berries whole, and halve or quarter larger ones. You can also chop them if you like in smaller pieces, or slice them, it's up to you. Add the berries to a medium saucepan along with the sugar and lemon juice. Stir to combine.
Mix the cornstarch with a couple of teaspoons of water until all the lumps dissovle, and add it to the pan. Bring up to a boil over medium high heat, stirring almost constantly. Boil gently for about 5-7 minutes, until the sauce is thick and glossy. You can mash some of the strawberries if you like, or pulse with an immersion blender a few times, which is what I do. This will give your sauce added body.
Taste your sauce because you may need to add more lemon juice, which I did. The lemon adds a nice tang and also helps to enhance the strawberry flavor.
Spoon your sauce into a clean jar and let cool before capping and refrigerating. Re heat gently before serving, if you want a warm sauce.
Sauce will keep a few weeks, refrigerated.