Strawberry Mint Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 2%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 21.2g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 2mg
  • Calcium: 14mg

Ingredients

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

Preparation

  1. 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.
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