Squashed Strawberry Sauce

Summer! Sun! Picnics!
Straaawwwwwberrieeeeeeeessssss.
Now I *know* we can get them all year round but goddam it I am not a lover of those chilly white topped berries, so I’m stoked it’s strawberry season.  The other weekend I spent £3 (!) on one punnet. Before I could eat them there were chores to be done, a train ride to enjoy and a one mile walk to meet a friend for a picnic.  By the time we sat down they were all mashed up, a little brown and … argh!
Though my friend laughed at me a little, I bagged up the strawberries up and brought them home. £3 guys! You know I hate to waste cash.  Strawberries are the devil to farm and expensive to harvest: by the time your punnet of berries gets to the shop there’s anything from 3% – 17% of a farmer’s crop wasted before it hits the supermarket or my poorly packed picnic bag.
So let’s bruise up this bashed up, almost wasted, hard earned food and make something delicious…
Strawberry sauce for your vanilla ice-cream – heaven. Take your bruised berries, whizz them with a blender and sieve. Just a little icing sugar (or honey if you prefer, though the texture will be different) and you have a light, delicious sauce. You could make this with any summer and autumn berries, just keen the ratio of fruit to sugar similar (strawberries are very acidic so you would use less sugar with raspberries or blackberries and loads less with blueberries).

 

Squashed Strawberry Sauce

Makes enough for 4 to enjoy, heartily, on ice-cream

Ingredients

  • 600 g strawberries the more bruised the better
  • 200 g icing sugar

Tools

  • Scales
  • Immersion blender
  • Fine mesh sieve
  • Mixing bowl
  • Sieve for icing sugar
  • Balloon whisk

Instructions

  • Remove the green tops (hulls) from the strawberries
  • If there are moudly bits, cut those off
  • Leave bruised fruit, that’s okay
  • Blend until smooth
  • Pour through the fine-mesh sieve into a bowl
  • Sift in icing sugar (don’t be tempted to skip this; you’ll spend longer whisking the lumps of icing sugar out...)
  • Whisk until the sugar is fully mixed
  • Pour into a jug

Storage

  • Your strawberry sauce will keep, covered, in the fridge, for a few days: they *were* manky berries, but the sugar is now going to preserve them.
  • Not sure it’s safe? Dip your finger in and taste it! If it tastes okay it is okay. If it feels a little fizzy on your tongue then congrats, you’re making your own alcohol. Chuck it!

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