Strawberry Mint Sauce
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
More From Cooking Light
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
- 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.
Strawberry Mint Sauce Recipe at a Glance
- COURSE: Desserts
- CONVENIENCE: Entertaining, Gifts, Kid-Friendly, Make-Ahead, Portable/Picnic, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- COOKING METHOD: Blender
- OCCASION: Spring, Summer
- PUBLICATION: Cooking Light
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