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.
2 cups chopped strawberries (about 1 pint)
1/2 cup honey
1/4 cup fresh mint leaves
2 tablespoons fresh lemon juice
How to Make It
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.
Homegrown Pure and Simple: Great Healthy Food from Garden to Table