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Strawberry Mint Sauce

Rated as 4 out of 5 Stars

"This is a delicious dessert sauce which can be drizzled over ice cream, biscuits -- or my favorite -- pound cake! I recommend using good quality honey, as it can make all the difference!"
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20 m servings 105
Original recipe yields 6 servings (0 cup sauce)


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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 105 calories; 0.2 28 0.5 0 2 Full nutrition

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Read all reviews 4
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Very nice! Very simple. I didn't strain it. Then poured it over sliced strawberries over pound cake. Delicious!!

Very quick and easy. This sauce, over Key Lime Pie, was the hit of my Thanksgiving Dinner!

Hey instead of mint leaves can I use spearmint

I used an immersion blender, and didn't bother to strain it. This is a very nice strawberry sauce with a subtle mint flavor.