I must admit that the Mister's instincts were spot on (don't tell him I said that though!) as the strawberry sauce added a wonderful flavor and sweetness to the cheesecake ice cream. Our guests agreed.
Strawberry SauceAdapted from the Southern Living 1987 Annual Recipes, Page 198
- 10 Ounces strawberries (I used fresh. The recipe calls for frozen.)
- 1 1/2 Tbsp cornstarch
- 1 Tbsp lemon juice
- sugar* see note, the recipe omits this item
In a saucepan, I mixed the cornstarch and lemon juice. I added a little of the strawberry water and continued mixing until the cornstarch dissolved. Next, I added the remaining strawberries and water to the cornstarch mix and cooked over medium-low heat, stirring every five minutes for the first 30 minutes. After cooking for 30 minutes, I then began stirring more frequently watching the strawberries start to thicken. When the sauce thickened, I added one tablespoon of sugar to sweeten it a little. I allowed the sauce to cool and then refrigerated it for three hours before serving.
*Note: I followed the recipe as written in the cookbook at first, but when I tasted the strawberry sauce, it wasn't quite sweet enough so I added one tablespoon of sugar while cooking.