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Strawberry Sauce

Strawberries fraoules

Sorry havenbeen around lately but my elder sister is visiting me from Cyprus and we have a lot of catching up to do, so I do not find time to spend on the computer. However, I wanted to communicate today with you to wish you a Happy Easter and post a very easy and quick recipe.

Raw Strawberries fraoules2

This sauce is perfect as topping on ice creams, crepes, pan cakes, waffles or other desserts such as my Tutti Frutti Yoghourt dessert.  You can incorporate it in other puddings and panna cotta or drain the sauce from the liquid and mix it in whipped creams for cakes or to make your own ice cream.    Leftover liquid can also be used to make strawberry flavoured puddings without adding any additional sugar.

The cooking time is about 10 – 15 minutes, from boiling point, on medium heat mixing now and then.  The amount of sugar is up to you if you want this sauce to be very sweet, increase the amount of sugar.   If they are cooked more time they will become like jam.

Strawberry sauce foaming

Note: You can make the sauce vegan by omitting the butter.   You can also omit the brandy if you are making it for your children.  Just add the strawberries, sugar, a few tablespoons water, just enough to wet the sugar and cook them for 10 – 15 minutes.  Add a tablespoon of lemon juice at the end.

If you make a bigger quantity, you can put them in plastic bowls and freeze them.

*If the strawberries are still wet after washing them do not add the water mentioned in the recipe as it will take more time for the sauce to be ready.  The brandy is optional and you can use any other liqueur you like to flavour the sauce.

Strawberry Sauce

Preparation time:  10 minutes

Cooking time: 10 – 15 minutes


  • 1 tbsp butter
  • 500 grams fresh strawberries, cut into small pieces
  • ½ cup sugar
  • 1 shot brandy or other liqueur or 3 tbsp water*
  • 1 tbsp lemon juice


  1. Wash, hull and cut the fruit into small pieces.
  2. Heat the butter in a frying pan and saute the strawberries. Add the brandy and mix until the alcohol evaporates.
  3. Add sugar and mix occasionally for about fifteen minutes. (Some pink foam will form on top but you don’t have to skim it as its only the sugar boiling).
  4. Add the lemon juice, mix and set aside to cool before serving on your favourite dessert.
  5. Store the remaining sauce in the refrigerator for up to a week.


strawberry sauce

Another similar recipe follows for KIWI sauce.

Kopiaste and Kali Orexi!

signature Ivy

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6 Responses

  1. Ginny

    Delicious! Happy Easter!

  2. Bellini Valli

    I have been having strawberries from California lately in fruit salad and yesterday with blueberries for breakfast. I remember when I was in Greece in mid May and it was strawberry season…I still think they were the most delicious strawberries I have ever had. I still have to get to Greece when figs are in season. When is that? This strawberry sauce would be delicious on my toast for breakfast this morning:D

  3. Ivy

    Thanks Ginny, Happy Easter to you as well.

  4. Ivy

    Val, you have to go to Cyprus as well on one of your trips to Europe. Then you will say that you’ve tasted real strawberries. As you say, the season for strawberries is around May and when they get cheaper I will make my strawberry jam, which is very easy to make as well. The season for figs is around August.

  5. Pixie

    Lovely sauce! You should offer this to Mike’s Table- he has a round up for strawberries and this would be perfect.

  6. Ivy

    Pixie, actually this is part of something else I have prepared for Mike’s event and hopefully I shall post it in the next couple of days. Thanks, however, for letting me know.

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