Strawberry Sauce

The absolutely most wonderful strawberry syrup for the ice cream of your choice! I just love strawberries and nowadays one can find fresh strawberries in the store already in March, but the price is rather high if you want to use it for a sauce or syrup – that is why I chose to use frozen berries for the syrup.

For the strawberry ice cream, I will be using fresh strawberries. I will be serving an Ice Cream bomb with 3 different tastes on Sunday, the strawberry syrup will be wonderful with the ice cream.

Ingredients: gives about 3 dl of syrup or sauce
500 gram frozen or fresh strawberries
1 – 1 1/4 dl sugar
Few drops of lemon juice
Few drops of rose water

Method:

Pour in the frozen or fresh strawberries in a saucepan, add the sugar. Let it simmer on very low heat.
When sugar is dissolved and strawberries are soft then it is time to take the pan from the heat.
Process it in a mixer for a minute or two.
Pour it into a fine mesh strainer over the saucepan that you used. Help it strain through the mesh with a spoon.
Bring it to a boil and let it simmer for 10 – 15 minutes on low heat. Skim it as you go! If you feel lazy you can just skip this part – nothing wrong with the skim, you just save the skim – it is for the cook!
The sauce is done when it has thickened.

Pour it in a jar and keep it refrigerated, it keeps well for a week or 10 days in the fridge.