Strawberry Reduction

Strawberry Reduction

Fresh strawberries simmer down into a glossy, concentrated sauce with deep fruity sweetness.

Total 40 min Makes 16 oz Calories 60/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This reduction simmers strawberries with sugar and lemon juice until thickened into a glossy, pourable sauce. It works well drizzled over cheesecake, pancakes, ice cream, or stirred into cocktails and sparkling water. The slow simmer concentrates the berries' natural sweetness while a splash of lemon juice keeps the flavor bright.

Ingredients

  • 4 cups fresh strawberries, hulled and halved
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon water
  • 1/8 teaspoon salt

Method

  1. Combine the strawberries, sugar, lemon juice, water, and salt in a 6-quart saucepan over medium heat.

  2. Cook, stirring occasionally and mashing the berries lightly with a spoon, until the sugar dissolves and the mixture begins to bubble, about 5 minutes.

  3. Reduce heat to low and simmer gently, stirring occasionally, until the mixture thickens into a syrupy sauce and coats the back of a spoon, about 20 minutes.

  4. Remove from heat and strain through a fine-mesh sieve into a heatproof jar, pressing to extract the liquid; discard the solids, or leave some pulp in for a chunkier sauce.

  5. Let the reduction cool to room temperature; it will continue to thicken slightly as it cools.

  6. Transfer to an airtight container and refrigerate until ready to use.

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    Strawberry Reduction

    This reduction simmers strawberries with sugar and lemon juice until thickened into a glossy, pourable sauce. It works well drizzled over cheesecake, pancakes, ice cream, or stirred into cocktails and sparkling water. The slow simmer concentrates the berries' natural sweetness while a splash of lemon juice keeps the flavor bright.

    40 min 16 oz 60 cal

    Ingredients

    • 4 cups fresh strawberries, hulled and halved
    • 1/2 cup granulated sugar
    • 2 tablespoons lemon juice
    • 1 tablespoon water
    • 1/8 teaspoon salt

    Method

    1. 1

      Combine the strawberries, sugar, lemon juice, water, and salt in a 6-quart saucepan over medium heat.

    2. 2

      Cook, stirring occasionally and mashing the berries lightly with a spoon, until the sugar dissolves and the mixture begins to bubble, about 5 minutes.

    3. 3

      Reduce heat to low and simmer gently, stirring occasionally, until the mixture thickens into a syrupy sauce and coats the back of a spoon, about 20 minutes.

    4. 4

      Remove from heat and strain through a fine-mesh sieve into a heatproof jar, pressing to extract the liquid; discard the solids, or leave some pulp in for a chunkier sauce.

    5. 5

      Let the reduction cool to room temperature; it will continue to thicken slightly as it cools.

    6. 6

      Transfer to an airtight container and refrigerate until ready to use.