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.

Michel Nischan
Recipe by Cooking Light March 2006

Gallery

Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Source

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

Nutrition Facts

80 calories; calories from fat 2%; fat 0.2g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 0.5g; carbohydrates 21.2g; fiber 0.6g; cholesterol 0mg; iron 0.6mg; sodium 2mg; calcium 14mg.
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