Strawberry Rosemary Sauce
This sauce is a game-changer for cheesecake lovers, infusing each bite with the vibrant sweetness of strawberries and a hint of rosemary. It's a simple yet flavorful way to elevate your dessert experience.
Servings: 1.5 cups
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.