Squashed Strawberry Sauce

Makes enough for 4 to enjoy, heartily, on ice-cream
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  • 600 g strawberries the more bruised the better
  • 200 g icing sugar


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


  • 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


  • 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!