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Ingredients20 m servings 105 cals
Original recipe yields 6 servings (0 cup sauce)
- Combine strawberries, honey, and mint leaves in a small saucepan; bring to a simmer over medium-high heat. Cook and stir until honey dissolves, 1 to 2 minutes.
- Pour mixture into blender. Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches, if necessary, until smooth. Alternately, you can use a stick blender and puree the sauce right in the cooking pot.
- Strain sauce through a fine mesh sieve. Stir in lemon juice. Serve warm or room temperature.
- Cook's Note:
- Lemon verbena is an excellent substitute for fresh mint.
Per Serving: 105 calories; 0.2 g fat; 28 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition
ReviewsRead all reviews 2
Very nice! Very simple. I didn't strain it. Then poured it over sliced strawberries over pound cake. Delicious!!