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This strawberry rosemary sauce brings an elegant touch to even the simplest desserts. It’s fragrant, flavorful, naturally vibrant, and comes together with just a handful of ingredients.
The sweet juiciness of ripe strawberries pairs wonderfully with the earthy, aromatic depth of rosemary, creating a sauce that’s both comforting and refined. Whether you serve it warm or chilled, chunky or smooth, it’s the kind of sauce you will make every time. High protein chocolate sauce, 2 ingredient chocolate ganache, and easy cream cheese frosting are other delicious topping ideas you will love to add to some desserts.
Table of Contents
Recipe Overview
Cuisine: British / Australian
Cooking Method: Stovetop simmering
Skill Required: Beginner-friendly
Signature Taste: Bright and tangy strawberries infused with a gentle herbal note from rosemary for a sophisticated twist
Diet Info: Vegetarian
Why You’ll Love This Sauce
- Bursting with vibrant strawberry flavor and a subtle, aromatic hint of rosemary.
- Quick and easy to make with just a few wholesome ingredients.
- Versatile: perfect over cheesecake, pancakes, waffles, ice cream, and more.
- Customizable: keep it chunky or strain for a silky smooth finish.
- Keeps well in the fridge—great for make-ahead desserts or breakfast boosts.
Ingredients
Strawberries: Provide a fresh, sweet base with a slight tartness, adding natural fruitiness and vibrant color to the sauce. For the most flavor, use ripe, in-season strawberries.
Water: Helps to thin out the sauce, allowing it to cook down to the desired consistency.
Sugar or Honey: Sugar gives a cleaner, more traditional jammy taste, while honey adds floral depth and a smoother finish.
Lemon Juice: Enhances the strawberry flavor with a bright, zesty kick and helps to balance the sweetness.
Rosemary: Introduces an earthy, herbal note that complements the sweetness of the strawberries for a sophisticated flavor twist.
How to Make Strawberry Rosemary Sauce
In a large saucepan over high heat, combine the strawberries, water, sugar (or honey), lemon juice, and rosemary.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20–25 minutes, stirring occasionally, until the strawberries are soft and the sauce has slightly thickened.
Remove the rosemary sprigs, then mash the strawberries with a fork or potato masher for a chunky sauce. For a smoother texture, you can strain or blend the mixture and strain if desired.
Let the sauce cool slightly before serving. It will continue to thicken as it cools.
Serving Suggestions
Drizzle the warm or chilled strawberry rosemary sauce generously over a classic or no-bake cheesecake for a stunning presentation and burst of fresh, herbal berry flavor.
This sauce pairs beautifully with creamy desserts like panna cotta, vanilla ice cream, or yogurt parfaits.
It’s also excellent as a topping for pancakes, waffles, or crepes, and makes a unique filling for layered cakes or pastries.
Variations and Substitutes
Fruit Swap: Try raspberries, blueberries, or a mix of berries instead of strawberries for a different flavor profile.
Sweetener Options: Use maple syrup, agave, or date syrup instead of sugar or honey for natural sweetness.
Citrus Boost: Add orange zest or lime juice instead of lemon for a different citrusy lift.
Recipe Tips
Balance the Sweetness: Taste as you go—some strawberries are sweeter than others, so adjust the sugar or honey accordingly.
Enhance Thickness: For a thicker sauce, simmer a little longer or stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
Herb Control: Want just a hint of rosemary? Use one sprig or remove halfway through simmering to avoid an overpowering herbal flavor.
Double the Batch: Freeze leftovers in ice cube trays for single-serve portions. It is perfect for topping oatmeal or toast later.
Storage Tips
Refrigerate: Store the cooled sauce in an airtight container or glass jar in the refrigerator for up to 1 week.
Freeze for Later: Pour into freezer-safe containers or ice cube trays and freeze for up to 3 months. Thaw in the fridge overnight before using.
Reheat Gently: If it thickens too much after chilling, warm it slightly on the stove or microwave and stir in a splash of water or lemon juice to loosen.
Frequently Asked Questions
Yes! Frozen strawberries work well. Just simmer them a bit longer to allow excess water to cook off.
Absolutely. The rosemary adds an herbal note, but you can leave it out.
Not at all, it has a balanced sweetness. You can adjust by adding more lemon juice for brightness or reducing the sweetener to taste.
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Strawberry Rosemary Sauce
Ingredients
- 3 cups strawberries, chopped
- 3 cups water
- ½ cup sugar, or honey
- ½ teaspoon lemon juice
- 3 sprigs rosemary
Instructions
- In a large saucepan over high heat, combine the strawberries, water, sugar (or honey), lemon juice, and rosemary.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20–25 minutes, stirring occasionally, until the strawberries are soft and the sauce has slightly thickened.
- Remove the rosemary sprigs, then mash the strawberries with a fork or potato masher for a chunky sauce. For a smoother texture, you can strain or blend the mixture and strain if desired.
- Let the sauce cool slightly before serving. It will continue to thicken as it cools.
Notes
- Balance the Sweetness: Taste as you go—some strawberries are sweeter than others, so adjust the sugar or honey accordingly.
- Enhance Thickness: For a thicker sauce, simmer a little longer or stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
- Herb Control: Want just a hint of rosemary? Use one sprig or remove halfway through simmering to avoid an overpowering herbal flavor.
- Double the Batch: Freeze leftovers in ice cube trays for single-serve portions. It is perfect for topping oatmeal or toast later.
