This is a great strawberry sauce to make when the fruit is in plenty. It keeps well in the fridge in a glass jar for a week or two. You an freeze the extra, and bring down into the fridge the previous night to use.
2 cups strawberries, fresh or frozen
2-3 tbsp brown sugar, as per taste
Juice of ½ a lime
1 tbsp balsamic vinegar
½ a vanilla bean shell or 1 tsp vanilla extract
2-3 tbsp waterMETHOD :
Place all ingredients in a non reactive heavy bottom saucepan, and simmer until mushy and soft.
Discard vanilla bean shell, allow the sauce to cool down a little.
Taste and adjust sweetness.
Blend in Nutrifresh bullet jar until smooth.
Use as a dessert sauce over ice cream, panna cotta, in smoothies or smoothie bowls, to add zing to a salad dressing etc.
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