- 3 cups fresh strawberries, washed, hulled, and halved
- 1/3 cup superfine sugar
- 2 tablespoons apricot-flavored brandy
How to Make It
Place half of strawberries in container of electric blender. Puree until smooth. Repeat procedure with remaining strawberries.
Combine strawberry puree, sugar, and brandy in a large mixing bowl; stir until sugar dissolves and mixture is well blended. Chill thoroughly. Serve sauce over ice cream or pound cake.
Note: Sauce may be refrigerated in a covered container.