Strawberry Mint Sauce

Strawberry Mint Sauce Recipe
Randy Mayor
This luscious strawberry sauce is delicious drizzled over vanilla ice cream, pound cake, or biscuits. If you can find lemon verbena in local markets, it is a great substitute for mint. Use any type of good-quality local honey that's available.

Yield:

1 3/4 cups (serving size: about 1/4 cup)

Recipe from

Nutritional Information

Calories 80
Caloriesfromfat 2 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.5 g
Carbohydrate 21.2 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 2 mg
Calcium 14 mg

Ingredients

2 cups chopped strawberries (about 1 pint)
1/2 cup honey
1/4 cup fresh mint leaves
2 tablespoons fresh lemon juice

Preparation

Place strawberries, honey, and mint in a small saucepan. Bring to a simmer over medium heat; cook 1 minute or until honey dissolves. Place the strawberry mixture in a blender or food processor; process until smooth. Strain through a fine sieve; discard solids. Stir in lemon juice.

Note:

Michel Nischan,

Homegrown Pure and Simple: Great Healthy Food from Garden to Table

March 2006
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